Potato Soup

Recipe Ingredients

3 tablespoons	45ml	Butter
1 cup	62g / 2.2oz	Diced onions
3 cups	711ml	Cubed potatoes
1		Carrot - grated
3 cups	711ml	Water
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 teaspoon	5ml	Caraway seed - optional
2 tablespoons	30ml	Farina
3 cups	711ml	Milk
3 tablespoons	45ml	Minced parsley
1/2 cup	118ml	Sour cream

Recipe Instructions

Melt the butter in a saucepan and brown the onions. Add the potatoes, carrot, water, salt, pepper and caraway seed. Bring to a boil and stir in the farina. Cook over low heat 20 minutes. Stir in the milk and parsley and bring to boiling point. Garnish with the sour cream. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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