Soup: 1 cup diced celery 1/2 cup water 6 medium potatoes 2 cups water 1 medium onion, chopped 2 tsp salt 1/4 tsp pepper 3 cups milk Dumplings: 1 cup flour 1.5 tsp baking powder 1/2 tsp salt 1/2 tsp sugar 1 tsp parsley flakes 1 egg 1/2 cup milk
Cook celery in 1/2 cup water until tender do not drain. Peel and cube potatoes place in a heavy 4-qt saucepan with 2 cups water, the cooked celery, onion, salt, and pepper. Cook until potatoes are tender. Mash potatoes slightly in the liquid. Add milk and heat to boiling. For the dumplings: beat egg with milk, add to the dry ingredients (flour, baking powder, salt, sugar, parsley flakes), stir just until blended. Drop dumpling batter by tablespoons into the hot soup. Cover and simmer gently 20 minutes. Serves 8.
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