Traditional Jewish soup of onions, potatoes, and farfel noodles is comforting, hearty, and filling. This is a quick and easy soup. Serve with a green salad for a full meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 Tablespoons butter or margarine
- 1 medium-sized onion, finely chopped
- 3 cups hot water
- 1-1/2 to 2 cups peeled and diced (1/2 inch cubes) "new" potatoes or all purpose potatoes (about 2 medium-sized potatoes)
- 2/3 cup barley-shaped noodles or farfel
- 3/4 teaspoon salt
- Pinch of ground white pepper
- 1 cup instant nonfat dry milk powder
- 1 cup cool water
Preparation:
In a 2-1/2-quart or larger saucepan, over medium-high heat, melt the butter; then cook the onion, stirring, until it is tender but not browned. Add the hot water, raise the heat to high, and bring the water to a boil. Stir in the potato cubes, barley-shaped noodles, salt, and pepper. Lower the heat and simmer the soup, covered, for 20 minutes, or until the potatoes are tender.
Mix together the milk powder and cool water until smooth. Stir this into the hot soup and continue heating until it simmers, about 2 minutes longer. Serve hot.
Note: This soup gets thicker upon standing. When reheating leftovers, stir in some milk or water if the soup is too thick.
Yield: 5 to 6 servings
Recipe Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.
Mix together the milk powder and cool water until smooth. Stir this into the hot soup and continue heating until it simmers, about 2 minutes longer. Serve hot.
Note: This soup gets thicker upon standing. When reheating leftovers, stir in some milk or water if the soup is too thick.
Yield: 5 to 6 servings
Recipe Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.
