Butter Soup recipe

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Ingredients

8 cups water
6 potatoes, cubed
1 yellow onion
1 tablespoon butter
1 bay leaf
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
1 cup all-purpose flour
2 eggs
½ cup half-and-half cream

Nutrition Info

472 calories
carbohydrate: 83.9 g
cholesterol: 111.8 mg
fat: 9.5 g
fiber: 8.4 g
protein: 14.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 89.8 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Quarter the onion and separate the layers.

  2. Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.

  3. When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.

  4. Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.

  5. After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!

Recipe Yield

4 servings

Recipe Note

My oma used to make this soup when they first came to Canada and had no money--it's been passed down to me, and it's a favourite of everyone I've made it for!

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