Pare and cut each potao in 6 pieces. Cook in salted water to
cover untill tender; do not drain. Blend butter, flour, egg and
milk. Add gradually to hot potato water. Heat again till
boiling, remove from heat, add vinegar. Serve in soup plates
containing chopped fried bacon. Garnish with parsley
3/4 c Whole wheat flour
2 Cubes bouillon
2 qt Water
1 c Milk
1/8 ts Ground mace
5 Leeks, cleaned, chopped
1/4 c Whipping cream
2 c Shredded Edam or Gouda
Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add
leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.
1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion -- coarsely chop
1/2 cup carrots -- coarsely chop
1/2 cup celery -- coarsely chopped
1 teaspoon saffron threads -- (optional)
3/4 cup corn kernels -- (fresh/frozen)
1/2 cup celery -- finely chop
1 tablespoon parsley -- fresh chopped
1 cup egg noddles -- cooked
stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads.
stock to a simmer. Simmer for about 1 hour, skimming the
surface as necessary.
reserve the stewing hen until cool enough to handle; then
pick the meat from the bones. Cut into little pieces.
saffron broth through a fine sieve. (Note: The soup can be
made through this step in advance. Simply refrigerate broth
and diced chicken meat for 2 to 3 days, or freeze the broth
and the chicken meat in separate convenient sized containers
Be sure to
label and date them. To use, defrost, remove congealed fat,
return the broth full boil, and add the diced meat. Continue
corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately
also called Dough Ball Soup, is great for when company drops by.
In an old Dutch home, you'd never get company without feeding
them, no matter how unexpected they are. The ingredients are
considered staples in most old dutch kitchens.
chicken broth (I use canned)
chicken, cooked, and diced (this is optional)
Bring the broth to a boil.
In a bowl, mix flour, salt and eggs until you have a crummy
mixture (not smooth, itíll make crumbs). Rub mixture between
your fingers over the broth dropping small amounts in. These are
called rivels. They should not be big, that is a dumpling. Maybe
Add corn and cook about 10 - 15 minutes.
If you want, add the chicken just before you take it off the