Potato soup <dairy>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | cup | Diced onions |
| 3 | cups | Cubed potatoes |
| 1 | Carrot -- grated | |
| 3 | cups | Water |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Caraway seed -- optional |
| 2 | tablespoons | Farina |
| 3 | cups | Milk |
| 3 | tablespoons | Minced parsley |
| ½ | cup | Sour cream |
Directions
Melt the butter in a saucepan and brown the onions. Add the potatoes, carrot, water, salt, pepper and caraway seed. Bring to a boil and stir in the farina. Cook over low heat20 minutes. Stir in the milk and parsley and bring to boiling point. Garnish Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-08-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish