I linked your potato soup recipe to my DH who likes to try new ideas. We use turnips in lieu of potatoes (works just like a white potato) & use no-gluten pasta for noodles. My farm mom used eggs in all soups & stews & salads ~ lots of eggs in potato salad especially. We even put eggs in our chili.Challenge accepted!
To the best of my ability, recipe under the spoiler
*technically great grandma's, but obviously I grew up with my mom making it for me
This is very much a "throw it together" type recipe. No exact measurements provided, in other words
You need:
A big pot
Water
Milk
Po-ta-toes (boil em, mash em, stick em in a stew)
Yellow onion
Celery
Noodles (large shells [not jumbo] like these are what my mom has always used and they are the best imo)
Egg(s), raw
Salt and pepper
Step 1: Peel and chop your vegetables. Cut your potatoes into equal sized cubes, but not very small, so they cook evenly and relatively slowly (unless you want them mushy). Add them to the pot. Cut your onion and celery, add them to the pot. In all, your vegetables should fill half or a little over half of the pot.
Step 2: Add water to the pot so that all of the vegetables are submerged with water to spare, if that makes sense. You need the extra water for step 3. Put the pot on the stove over a medium heat and cover it. You want to bring it to a low boil, stirring occasionally.
Step 3: Once it's boiling, test the potatoes with a fork. They shouldn't be soft yet, but they shouldn't still be completely hard either. Basically, when you poke one with a fork, it should have some give but still be firm in the middle. Once they are, uncover the pot. Add your noodles, which is why you needed the extra water. Really, how much water you need depends on how many noodles you want in your soup. I like a lot of noodles. Stir them in and bring the pot back to a boil. Cook the noodles until they're how you like them, basically. It's tricky to get the timing right with the noodles and potatoes. You also need to keep the onion and celery in mind. It's so thrilling!
Step 4: Turn the heat off and add your milk. I hope you left enough room in the pot, because you need a lot of milk... The broth should be white. You need to do this pretty quickly!
Step 5: Crack your egg(s) into the pot. QUICKLY stir it! Make especially sure you break the yolks quickly so that they don't scramble, but disperse into the broth as a liquid and thicken it. This will also give the broth a bit of color!The egg whites will cook and heres why shell noodles are the best for this recipe: they're like tiny edible soup bowls in the soup, and the bits of egg white get tucked up into the shells along with the broth and bits of veggies and it's sooo yummy...
Step 6: Let it cool, salt and pepper to taste, and enjoy!
Tax
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That blur is Magrat. I don't think I've posted this picture yet? I love it
Chili tax
Dana & Jewlz one-legged stance 2018
Violet, Dana, Jewlz, Char 2020
but xylitol is certainly more than a fad. It's now added to many toothpaste brands here. I'm not sure it would do anything once the infection is declared though.
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