Preparation:
heat 1/4 cup butter in a stockpot, over a medium flame add onions, heat and stir for 5-6 minutes add water and bring to a boil add potatoes, celery, 1 tablespoon salt, and pepper bring to a boil, reduce heat, and simmer for 15-20 minutes meanwhile, combine butter and flour-mix well beat in eggs, remaining 1/4 teaspoon salt, and nutmeg-mix well drop by teaspoonsful into simmering soup cover, and simmer for 10 minutes remove from heat, uncover, and gently stir in sour cream serve hot |
