Potatosoupwithbutterdumplings Recipes

POTATO SOUP WITH BUTTER DUMPLINGS

Steps:

• In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
• Add potatoes, water, salt, and pepper.
• Bring to boiling,
• Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
• Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
• Using a scant teaspoon for each, drop dumplings into bubbling soup.
• Cover, simmer 10 minutes.
• Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
• Heat through, but do not boil.
• Serve in bowls; sprinkle with parsley.

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

CREAMY POTATO SOUP WITH DUMPLINGS

Steps:

• To make soup: boil celery in the water until just tender, DO NOT DRAIN.
• Add all ingredients and cover with remaining water"just enough" to cover veggies.
• Boil on medium high till tender, (approximately 10 minutes).
• Mash slightly to eliminate chunks.
• Add milk and set aside.
• To make dumplings, sift together dry ingredients.
• Stir in herbs.
• Beat egg and milk together and add to dry ingredients.
• Stir just until moistened.
• Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
• Drop dumplings by tablespoonful into liquid.
• Cover tightly and simmer gently for 20-minutes--do not lift lid.
• ENJOY.

POTATO SOUP WITH OLD-FASHIONED DUMPLINGS

Steps:

• In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
• Stir in potato, onion, ham, evaporated milk, and pepper.
• Bring to boiling, decrease heat.
• Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
• Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
• Make a well in the center of the flour mixture.
• In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
• Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
• Using rounded teaspoonfuls, drop dumping dough onto hot soup.
• Return to boiling, decrease heat.
• Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
• If desired, sprinkle with fresh snipped parsley.