A Family Holiday Recipe from Kathy Campbell’s Kitchen
Ingredients:
- 1 large onion, chopped
- 4 T butter
- 5 medium yukon gold potatoes, peeled and diced
- 64 oz. beef broth (2 boxes)
- 1 bay leaf
- salt & pepper
For the drop dumplings:
- 1 1/3 c self-rising flour
- pinch of salt
- 2 T butter
- 2 T chopped parsley (plus a little extra to garnish soup)
- 2 eggs, beaten
- In a wide heavy pan, cook the onion gently in butter for about 10 minutes, or until it begins to soften and go golden brown. Add the diced potatoes and cook for 2-3 minutes, then pour in beef broth. Add the bay leaf, salt, and pepper. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes.
- To make the dumplings, sift the flour and salt into a bowl and rub in the butter. Stir in the parsley, then add the egg. Mix into a soft dough (you can add a little milk to this if too dry). Drop teaspoon-fulls of the dough into the simmering soup. Cover and simmer gently for another 10 minutes.
- Ladle into soup bowls and sprinkle a little parsley over the top. Serve with bread.