Monday, January 5, 2009

Potato Soup with Egg Dumplings

For Soup:

3 medium potatoes cut in 1/2 inch pieces
2 medium carrots, peeled and rough chopped
2 cups milk, warmed
1 1/2 t salt
1/4 t pepper
1 T chopped chives
1/4 cup shredded sharp cheddar cheese

Place the potatoes and carrots in a large pot and cover with water by 2 inches. Bring to a boil and cook until potatoes are tender, but still hold their shape.

Prepare dumpling batter.

Drop teaspoons of dumpling batter into the pot and continue cooking until the dumplings rise to the top.

Drain off all but 2 cups of the cooking water, leaving the ingredients in the pot. Add the milk, salt and pepper and return to the stove. Stir over medium low heat until just warmed through. Garnish with cheese and chives and serve right away, before the dumplings over-cook.

For Dumplings:

1 large egg
1/4 t celery seed
1/4 t dried basil
1/4 t salt
1/8 t black pepper
1/2 C all-purpose flour

Crack the egg into a small bowl and lightly beat. Add the spices and 1/4 cup of the flour and blend with a fork. A little at a time, mix in the remaining 1/3 cup of flour until you have a stiff ball of dough that sticks to the fork. Use right away, while still soft and moist.


  1. I love the idea of the egg dumplings in the potato soup. Sounds so comforting. Yum!

  2. I love dumplings - always reminds me of childhood stews. I've not made them with egg before, though clearly, I'll have to try. They sound like a great addition to potato soup, which, of course, is a favourite too :)

  3. This sounds like some serious comfort food.

  4. This sounds do not have a 'Chicken & Dumpling recipe do grandmother used to make it, but we never got the recipe, I am from Texas...Great blog!