Pennsylvania Dutch Potato Soup Food

PENNSYVANIA DUTCH POTATO SOUP

Steps:

• 1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
• 2. Stir in milk and return to simmer. Cook until heated through.
• 3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.

PENNSYLVANIA DUTCH SAUSAGE AND POTATO SOUP

Steps:

• 1. Combine first 7 ingredients in large soup pot and simmer until potatoes are tender. Add chicken boullion to taste during cooking. Add cream to finished soup right before serving. Do not boil after cream is added.
• 2. This could also be made in a slow cooker for 3 hours on high or 5 hours on the low setting. The cream can also be added to each individual bowl after serving.

PENNSYLVANIA DUTCH HAM & CABBAGE SOUP

Steps:

• Boil ham shanks for 3 hours in large pot.
• Remove ham shanks and set aside to cool.
• Cut potatoes into quarters, with or without skin, and add to broth.
• Quarter the head of cabbage and wash. Add to pot and bring to boil.
• Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
• Boil another 1/2 hour and let cool for 1/2 hour.
• Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.

PA DUTCH POTATO SOUP

Steps:

• Peel and boil potatoes till almost done.
• Then add corn, milk, salt, pepper, and parsley. Mix well.
• Let heat and serve hot.

PENNSYLVANIA DUTCH POTATO SOUP

Steps:

• Cook potatoes and onion in boiling salted water until tender- drain.
• Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
• Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
• Cover and cook about 10 minutes.
• Serve at once.

PENNSYLVANIA DUTCH POTATO FILLING RECIPE

Steps:

• Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
• Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
• In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
• Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
• Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
• Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
• Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
• Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
• Drizzle with additional brown butter, or serve with gravy.

PENNSYLVANIA DUTCH RIVEL SOUP

Steps:

• 1 Combine potatoes, onions, water, 1 1/4 tea spoons of the salt and pepper in a large heavy saucepan or Dutch oven; cover. Simmer 15 minutes or until potatoes are tender; remove from heat. 2 To make rivels (tiny dumplings): Beat egg in medium-size bowl. A