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Ingredients
| water: 8 cups |
| russet potatoes: 6 whole potatoes (cubed) |
| onions - yellow: 1 |
| salted butter: 1 Tbl |
| bay leaf: 1 |
| dried parsley: 2 tsp |
| salt (to taste) |
| black pepper (to taste) |
| all-purpose flour (unsifted): 1 cup |
| eggs: 2 |
| half and half cream: 1/2 cup |
Butter Soup
Credit: AllRecipes
User rating:
"My oma used to make this soup when they first came to Canada and had no money--it's been passed down to me, and it's a favourite of everyone I've made it for!"
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Prep Time
25 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Directions
- 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!