Description Edit

Potato soup

Ingredients Edit

Directions Edit

  1. In soup pot, sauté celery and onions in oil until limp.
  2. Add to soup pot parsley, potatoes, pepperoni chunks, pepper corns, bay leaves and 2 quarts of water.
  3. Simmer slowly for at least one hour, until potatoes are soft.
  4. Add the 3 tbsp of vinegar.
  5. Taste and if soup does not have enough salt, add to taste.
  6. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot.
  7. Space them so they will cook to a firm stage, without touching one another.
  8. Do not stir soup!.
  9. Serve soup, eggs and chunks of sausage in each soup plate.
  10. Put a heaping tablespoon of sour cream in each plate.

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