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La Belle Cuisine - More Soup Recipes

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Old-Fashioned Potato Soup with "Riffles"

 

 

 Stonewall Kitchen, LLC

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Old-Fashioned Potato Soup with "Riffles"

What are "riffles"? Little dumplings. Why do I call them "riffles"?
Only because that's what my grandmother called them, and that's
what her mother called them... you get the idea. Delicious!

1 quart rich chicken stock
Salt and pepper if stock is unseasoned
4 medium-size potatoes, peeled and diced
1 large onion, diced
1 cup flour
1/4 teaspoon salt
1 egg, lightly beaten
milk
2 tablespoons butter
1 cup (or more) milk

In a 6-quart pot bring stock and salt and pepper to taste, to boil. Add potatoes and onions and cook until potatoes are done, about 20 minutes. While the potatoes are cooking, sift the flour and 1/4 teaspoon salt together
in a medium size mixing bowl. In a measuring cup, lightly beat the egg and
fill the cup to the 1/2 cup mark with milk. Add the milk mixture to the flour mixture, stirring with a fork, making a very soft dough.
To the boiling soup, add the butter and 1 cup milk. Let this mixture come
to a simmering boil. Dip a teaspoon into the hot soup, then dip up about
1/2 teaspoon of dough on the tip of spoon, drop into the simmering soup;
stir and keep up the process until all the dough has been used. Stir the
soup continuously.
If the soup seems a little too thick, add more milk. Cover loosely and
cook about 20 minutes. Comfort food to the max!


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