potato soup #5
- Categories
- Soup
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Potatoes; thinly sliced |
| 6 | Green onions; diced |
| 4 tablespoons | Flour |
| 4 | Beaten egg yolks |
| 2 tablespoons | Chopped parsley |
| 5 slices | Bacon |
| ½ cup | Chopped onion |
| 8 cups | Chicken broth |
| 2 cups | Sour cream |
| 3 tablespoons | Chervil |
Saute bacon; pour off excess fat. Add onions; saute 5 minutes. Stir in flour. Add chicken broth, stirring constantly. Add potatoes; simmer 1 hour.
Combine eggs and sour cream. Stir into soup. Simmer on low for 10 minutes.
Float parsley.
THIS ONE!
ELOISE WATSON
(FROM SOME COOKBOOK)
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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