Emma’s Potato Soup
4 medium potatoes
juice of 1 lemon
1 medium onion
flour, butter, salt
½ lb. flounder
1 small onion, chopped
Dice potatoes, medium onion, carrot and celery. Add fish and cook in 2
quarts of water about one hour. Sauté small onion in butter until
golden brown and add flour and brown it. Mash some of the potato mixture
and add to flour mixture and stir, not to lump and then add to entire potato
soup. Can be made without fish if you prefer, but it really is delicious
with. Add salt and pepper if needed. Serves 6.
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