Kompe (Potato Dumpling) Soup

John Christofferson’s mother brought this recipe with her from Norway. It is a cold weather dish that is a favorite with the Norsemen. The only trick to this recipe is to exercise enough patience to permit the dumplings to cook through.

Put 1 ½ quarts of water in a deep pot

Add 2 lbs. beef soup bone, with lots of marrow

Add 1 small onion, diced

2 bay leaves

1 cup celery, diced

Simmer 2-3 hours. Remove bones and marrow and skim broth.

Add 1 lb. lean stew meat

2 stalks celery, cut in 1 inch pieces

1 small onion, cubed

2 medium carrots, cut in 1 inch pieces

Boil ½ hour on moderate heat. Grate 4 medium potatoes, using the coarse side of the grater. Drain excess moisture.

Add 1 teaspoon salt and

¼ cup pastry flour or enough to hold mixture together

Mix well. Use large ladle and form dumplings into thin, oblong shapes. Simmer on low heat for 10 minutes. Boil on moderate heat for 1 hour. Test dumplings by separating at thickest part. The soup will have the consistency of chowder. (Serves 6)

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