Yield: 12 Servings
Measure | Ingredient |
---|---|
6 larges | Potatoes; thinly sliced |
6 \N | Green onions; diced |
4 tablespoons | Flour |
4 \N | 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, .