|
|
|
|
4 servings
Ingredients:
8 cups water6 potatoes, cubed1 yellow onion1 tablespoon butter1 bay leaf2 teaspoons dried parsley salt to taste ground black pepper to taste1 cup all-purpose flour2 eggs1/2 cup half-and-half cream
Instructions:
Quarter the onion and separate the layers.Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl.Add water until it is a thick dough.Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.After noodles are fluffy, pour in the cream.Heat and serve.This soup is even better the next day!
|
|
|
