David's Recipe for Potato Soup

An easy, quick, and inexpensive traditional soup.

Soup, Jewish

  • 3 quarts boiling water
  • 3 medium onions
  • 1/4 cup olive oil for sauteing
  • 6 large boiling potatoes
  • 1/2 coffee spoon freshly ground black pepper
  • Generous pinch of salt
  • 1-1/2 cups farfel. Farfel is also sometimes called toasted noodle barley, and by other strange names.
  1. Peel the potatoes. Cut them into pieces about 1-1/2" by 2-1/2" and put them in the boiling water.
  2. Cut the onions in half lengthwise and then slice them transversely, to produce semicircles. Brown the onions moderately.
  3. Add the sauteed onions, pepper, and salt to the water.
  4. When the potatoes have cooked 25 minutes, add the farfel. Cook for an additional time determined by the directions on the farfel package. (The one I just used said 8 minutes.)
  5. Serve immediately, since the farfel will keep absorbing water if you don't and the soup will turn into something resembling concrete. If you must let the soup stand and then reheat it, add boiling water and stir to turn it back into a soup, and then let it return to a moderate boil for a while.




 
  
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