Put potato cubes, celery sticks and a whole
onion in a large soup pan. Add a teaspoon of
salt. Bring to a boil and cook until potatoes
and vegetables are tender. Remove celery and
onion with bout a cup of water and puree in
blender. Return mixture to the potatoes. Add
the milk and cheese. Stir over medium low heat
until the cheese is completely melted. Turn
the heat up to medium stirring frequently to
avoid scorching. In a separate bowl, crack
eggs and discard shells. Stir in flour with
some salt and pepper until a thick dough forms.
When soup begins to coil, drop dough into soup
by teaspoons. The dumplings will float when
they are cooked through. Cooking the dumplings
through will take less than five minutes if
they are dropped into boiling soup. Dissolve
cornstarch in 1/2 cup cold water and pour into
soup. Continue heating until soup is at
desired consistency. Reduce heat and serve
with saltine crackers.
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