| From Roulette, PA Master Chef Dorothy Smth |
4 slices of bacon, diced
4 cups of diced potatoes
1 cup of diced onion
1/2 cup of diced celery
Salt & pepper to taste
Egg & flour for ribbles
1/2 stick of butter
Half & half to taste
4 cups of diced potatoes
1 cup of diced onion
1/2 cup of diced celery
Salt & pepper to taste
Egg & flour for ribbles
1/2 stick of butter
Half & half to taste
Simmer the first five ingredients until tender.
Mix 1 egg with enough flour to become dry and crumby. Rub this between
your hands over the soup mixture dropping small pieces into the soup.
Simmer about 5 minutes. Add 1/2 stick of butter and half & half to taste.
Do not allow it to boil.
Mix 1 egg with enough flour to become dry and crumby. Rub this between
your hands over the soup mixture dropping small pieces into the soup.
Simmer about 5 minutes. Add 1/2 stick of butter and half & half to taste.
Do not allow it to boil.
| The Soup Chef presents ... Ribbled Potato Soup at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
