Ingredients:
1 cup diced celery
1/2 cup water
8 -10 potatoes, peeled and cubed
1 medium onions, chopped
2 teaspoons salt
1/4 teaspoon pepper
water ( just enough to cover potatoes)
3 cups milk
1 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon parsley flakes
1/2 teaspoon summer savory (optional)
1 eggs
1/2 cup milk
Directions:
To make soup: boil celery in the water until just tender, DO NOT DRAIN.
Add all ingredients and cover with remaining water”just enough” to cover veggies.
Boil on medium high till tender, (approximately 10 minutes).
Mash slightly to eliminate chunks.
Add milk and set aside.
To make dumplings, sift together dry ingredients.
Stir in herbs.
Beat egg and milk together and add to dry ingredients.
Stir just until moistened.
Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
Drop dumplings by tablespoonful into liquid.
Cover tightly and simmer gently for 20-minutes–do not lift lid.
ENJOY.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.