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Potato Comfit Soup

chef.jackson's picture
Ingredients
  Potatoes 6 Cup (96 tbs), peeled, cubed
  Onions 2 Cup (32 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Carrots 1 Cup (16 tbs), chopped
  Water 5 Cup (80 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Eggs 2
  Dried parsley 1 Tablespoon
  Butter/Margarine 1 Tablespoon
Directions

MAKING
1) In a slow cooker, combine together the vegetables, water, 1/4 cup butter, salt and pepper.
2) Cover the cooker and cook over high heat for 7 to 8 hours or till the vegetables are soft.
3) Add the milk and stir well.
4) To make the drop noodles, beat the eggs in a small bowl and add just enough flour to make a very soft batter which is almost runny.
5) Into the hot soup in the cooker, dribble spoonfuls of the batter. To make the task easier, use two spoons, one to dip up the noodles and the other to push them into the cooker. Ensure that the noodles are not bid clumps. However, they need to be bid enough to hold together.
6) Cover the cooker and cook over low heat for about 60 minutes more.

SERVING
7) Serve hot after adding parsley and a block of butter or margarine to each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Party, Healthy
Servings: 
4

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