Potato Dumpling Soup

A comforting vegetarian soup featuring tiny parsley potato dumplings.


3 large potatoes, peeled and chunked

1/2 stick butter, softened + 2 tablespoons butter

2 eggs

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.