Burnt Onion and Potato Soup
Try this Burnt Onion and Potato Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
potato
onions
lunch
lunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- salt and pepper to taste.
- 4 c cubed potatoes
- 3 onions diced; up to 4
- 1 c haimeshe farfel; (up to
- 1 c pasta squares; (egg noodle
- 3/4 stick of butter; (i use
- 1/4 c flour mixed with:
- 1/2 c water; (for thickening - i
- Carbohydrate 124.798368 g
- Cholesterol 0 mg
- Fat 0.62368 g
- Fiber 11.2262397026062 g
- Protein 10.664928 g
- Saturated Fat 0.1621568 g
- Serving Size 1 1 Serving (624g)
- Sodium 186.216 mg
- Sugar 113.572128297394 g
- Trans Fat 0.1808672 g
- Calories 536 calories
(all ingredient amounts are estimates) 1. fry onions in butter until very brown but not burned. 2. add 2/3 full pot (dutch oven) of water. you can add more later if needed. (the water should be very brown) 3. add potatoes and cook for 10 minutes. 4. add farfel and pasta 5. thicken soup with flour/water mixture. 6. season and simmer for 1 hour. enjoy. we love this soup with some fresh pumpernickel bread. this is a meal in and of itself but goes well with a fresh salad and other sides like egg salad, farmers salad and an assortment of cheeses. id do tuna or salmon salad but im allergic to fish! Posted to JEWISH-FOOD digest by Karen_Jackson@nynet.nybe.on.ca (Karen Jackson) on Dec 05, 1998,
