Food
Potato Onion Soup
By Yankee Magazine|Jul 20 2007|
A bask soup that sure hits the spot on a chilly day.
Yield
4 servings.
Ingredients
3 medium-size potatoes
3 medium-size onions
1 tablespoon flour
3 cups milk
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 eggs
Instructions
Dice the potatoes and onions and cook until soft in water to cover. Do not drain. Mix the flour into cold milk and add to the onion-potato mixture. Simmer until the flour is cooked and the mixture has thickened. Add salt, pepper and butter. Remove from heat.
Beat the eggs until light yellow. Dribble the soup into eggs, stirring all the while. Do not boil after the eggs are added, or the soup will curdle.
