Yield: 4 Servings
|6 mediums||Potatoes, peeled|
|3 larges||Bay leaves|
|1½ tablespoon||Caraway seeds (or to taste)|
|Salt to taste|
|⅛ cup||Flour (or more if necc.)|
|1 pint||(16 oz) sour cream (more if needed)|
|Chopped scallions as garnish|
PREPARATION Dice the potatoes very small and put them into t he soup pot with the water. Add the bay leaves, caraway seeds and salt. cook until the potatoes are done. Do not drain the water.
Stir the flour into t he milk and make a paste. Pour this mixture into the soup, stirring constantly while adding. This will thicken the soup. Add the sour cream tot he soup, stirring constantly while adding. Let the soup again come to a boil and then simmer it slowly for about 10 minutes. Remove the bay leaves and serve hot or cold. Add some chopped scallions as garnish on top of each serving.
Posted to MM-Recipes Digest V4 #186 by Julie Bertholf <jewel1@...> on Jul 18, 1997