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La Belle Cuisine
Old-Fashioned Potato Soup with
"Riffles"
What are "riffles"?
Little dumplings. Why do I call them "riffles"?
Only
because that's what my
grandmother called them, and that's
what her
mother
called them... you get the
idea. Delicious!
1 quart rich
chicken stock
Salt and pepper if stock is unseasoned
4 medium-size potatoes, peeled and diced
1 large onion, diced
1 cup flour
1/4 teaspoon salt
1 egg, lightly beaten
milk
2 tablespoons butter
1 cup (or more) milk
In a 6-quart pot bring stock and salt and pepper to taste, to boil.
Add potatoes and onions and cook until potatoes are done, about 20 minutes. While the
potatoes are cooking, sift the flour and 1/4 teaspoon salt together
in a medium size mixing
bowl. In a measuring cup, lightly beat the egg and
fill the cup to the 1/2 cup mark with
milk. Add the milk mixture to the flour mixture, stirring with a fork, making a very soft
dough.
To the boiling soup, add the butter
and 1 cup milk. Let this mixture come
to a simmering boil. Dip a teaspoon into the hot
soup, then dip up about
1/2 teaspoon of dough on the tip of spoon, drop into the simmering
soup;
stir
and keep up the process until all the dough has been used. Stir the
soup continuously.
If the soup seems a little too thick, add more milk. Cover loosely and
cook about
20 minutes. Comfort food to the max!
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