Posted By: Staff
4 Medium-sized potatoes 1 Cup of water Salt 1/2 Cup of fresh dill Pepper, freshly ground 2 Cups of string beans 1 Tablespoon of butter 1 1/2 Tablespoons of flour 3 Tablespoons of vinegar 1 to 1 1/2 Cups of cream 4 Poach eggs Paprika
Peel and cut the potatoes in scant cubes and put them on to boil in 1 cup of water, salt and 1/2 cup of the ferny ends of fresh dill. Cover and boil a few minutes until the potatoes are tender. Meanwhile cook the green string beans which have been cut in 3/4-inch lengths, in very little water, the butter, salt and pepper. A Pressure cooker is good for this. Do not drain either vegetable, but combine them when they are cooked. The use of the water makes cream necessary. Blend the flour with cream, add it to the vegetables and cook slowly a minute. The add the vinegar gradually to taste and season more if necessary. Use 1 cup of cream first and add more if the soup is too thick. Poach the eggs in a little hot in a shallow pan. If there isn’t too much milk used, it may be added to the soup. Put the soup in 4 open soup plates and gently lift an egg to the top of each plate of soup and sprinkle with paprika.