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Full Online Book HomeLearning KitchenVegetables - Potato Soup - Potato Soup With Dumplings
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Vegetables - Potato Soup -  Potato Soup With Dumplings Post by :Riverbraid Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2270

Click below to download : Vegetables - Potato Soup - Potato Soup With Dumplings (Format : PDF)

Vegetables - Potato Soup - Potato Soup With Dumplings

3 to 5 lbs. potatoes, diced
2 medium onions, diced small
4 stalks celery, diced small
2 carrots, diced small
2 cloves garlic, minced
1 lb. ham slices diced into small pieces Or can use 1/2 to 1 pound bacon cooked, drained and broken into small pieces
1 stick butter or margarine
salt and pepper to taste
Dumplings (recipe after soup directions)

Place prepared potatoes, onions, celery, carrots, salt, and garlic in large soup pot. Add water to top of vegetables and continue to add water until amount is then doubled. Bring to a boil.

Meanwhile prepare dumplings. When water comes to a boil lower temperature to low. Then drop dumplings in small pieces in to hot water. Increase heating temperature to medium and stirring frequently. When water resumes to a boil continue to boil for about 5 min. then again lower temp to low. By this time the dumplings will have absorbed most of water in kettle. Add milk till you have quantity to make soup thin or thick as you like. Add stick of butter sliced (for easier melting), ham pieces (or bacon), pepper and more salt if needed. Simmer stirring often until butter is melted and meat is heated.

6 med. eggs
1 1/2 teaspoon salt

Beat eggs until frothy. Add salt again beating eggs until blended. Add flour to form a soft but not sticky batter. Drop either by spoonfuls or crumble with hands in to soup.

An added note about these dumplings is that with a little variety and added spices can be used for other dishes as well.
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Vegetables - Potato And Leek Soup Vegetables - Potato And Leek Soup

Vegetables - Potato And Leek Soup
5-6 Cups diced, peeled potatoes 4 Cups chopped leeks (washed well) 3 Cups water 3 Cups chicken stock 6 Tbls. butter 6 Tbls. flour 4 Cups hot milk Salt and pepper to taste Put potato and leeks in large pot. Add stock and water. Bring to boil. Cook until tender 15-20 min. Puree half of mixture, set aside. In a small saucepan cook butter and flour, stir until smooth and bubbly, add hot milk all at once, beat well. Cook until thickened, add puree, stir well,add remaining potato mixture.

Vegetables - Potato Soup -  Potato Soup With Cheese And Bacon Vegetables - Potato Soup - Potato Soup With Cheese And Bacon

Vegetables - Potato Soup -  Potato Soup With Cheese And Bacon
1 lb bacon 3/4 cup onions, chopped 1/2 cup celery, chopped 10-12 potatoes peeled and cubed 1 lg can (48 oz) chicken broth 4-5 cups half and half or milk 2 tablespoons cornstarch 1 or 2 cups grated cheese (your favorite) Mrs. Dash, salt and pepper to taste Fry bacon until crisp. Drain off excess fat, reserving 1 or 2 tbs of drippings. Add onion and celery to bacon grease, saute until onion is transparent. Add cubed potatoes for just a few minutes. Heat chicken broth, add onions, celery, and potatoes. Bring to a boil reduce heat, cover and simmer until