Butter Soup

Butter Soup

38
Sharon 0

"My oma used to make this soup when they first came to Canada and had no money--it's been passed down to me, and it's a favourite of everyone I've made it for!"

Ingredients 50 m {{adjustedServings}} servings 472 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 83.9g
  • 27%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Quarter the onion and separate the layers.
  2. Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
  3. When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
  4. Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
  5. After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!
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Reviews 38

  1. 45 Ratings

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souliere
8/29/2002

Excellent, one of our regular soups but we make 2 modifications. Instead of water we use broth of some kind, generally vegetable broth (canned or from veggie broth powder), but also excellent with chicken broth. Second modification, we love the drop noodles (dumplings) we double or triple them.

KARK
10/31/2002

This is good budget meal especially in these times of lay-offs. I added 4 chicken bouillon cubes. I also used only 4 potatoes but doubled noodle dough 'cuz we love them! Need to cook soup 5-6 minutes more once add noodles. Note: these are actually spaetzle, not noodles.

Desiree Wolf
3/29/2010

omg i was looking for this recipe this is exactly what my husbands mother used to make great as is could use less flour as noodles will thicken it more salt and water milk ratio should be 50/50