A comforting vegetarian soup featuring tiny parsley potato dumplings.
3 large potatoes, peeled and chunked
1/2 stick butter, softened + 2 tablespoons butter
2 teaspoons salt
1/8 - 1/4 teaspoon grated nutmeg
2 cups flour
1/2 cup chopped parsley
3 bunches scallions, thinly sliced
12 cups vegetable broth
1/4 cup tarragon (or white wine vinegar)
Make dumplings: Steam or boil potatoes until tender, about 20 minutes. Drain and place in a large bowl. While hot, mix in butter and mash with a fork (do not use electric mixer). Stir in eggs, salt and nutmeg. Add flour and mix well, then fold in parsley. Form teaspoon-sized dumplings and place on baking sheets. Refrigerate until firm, about 15 minutes.
In a large pot, melt remaining 2 tablespoons butter and saute scallions for just a minute to soften. Add vegetable stock, bring to a boil and quickly drop chilled dumplings in the pot. Return to a boil and simmer, uncovered, 15 - 20 minutes or until dumplings are cooked. Turn off heat and stir in vinegar. Serves 8.