- 3-4 Potatoes
- 3 Cups Water (to cover cubed potatoes)
- Salt (to taste)
- Whole Onion (with skin off)
- 2 Bay Leaves
- 6-8 Whole Peppercorns
- 2 Cups Milk (1/2 Cup for the flour mixture)
- 3 Eggs
- 2 Tablespoons Flour
- 3 Tablespoons Vinegar
Chop potatoes into small cubes and put into a soup pot with just enough water to cover potatoes, add the whole onion, bay leaves and whole peppercorns cook until potatoes are done. Remove and discard the onion, bay leaves and peppercorns as best as you can. Add the milk. In a separate cup or bowl mix the flour and milk to create a paste, add some of the soup liquid to the flour mixture to heat it up, do this a couple of times and then pour the mixture back into the soup pot. Once you bring to a boil, turn the heat down. Salt and vinegar to taste. (Do not add the vinegar at an earlier time if you do then the milk will curdle.) Add the eggs into the soup and whisk through them with a fork so that you have strands/chunks of cooked eggs in the soup, you can add more or less depending on your own taste than I have listed in my recipe.
One last note, if you by chance do not remove all the peppercorns, be careful when you bite into the soup, it’s happened to me more than once that I bit into a peppercorn and it’s not so pleasant. You can of course, wrap the peppercorns and bay leaves into cheesecloth or I’ve also used a tea strainer to make it easy to remove.