Grandfather'S Soup

• 1 large onion, finely sliced
• 2 teaspoons butter
• 12 ounces potatoes, peeled and diced
• 3 3/4 cups beef stock
• 1 bay leaf
• salt & freshly ground black pepper
• For the drop noodles
• 2/3 cup self-rising flour
• 1 pinch salt
• 1 tablespoon butter
• 1 tablespoon fresh parsley, chopped, plus a little extra for garnish
• 1 egg, beaten
• chunks bread, to serve

1. In a wide heavy-based pan, cook the onion in the butter gently for 10 minutes, or until it begins to brown.
2. Add the diced potatoes and cook for 2-3 minutes, then pour in teh stock. Add the bay leaf, salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
3. Meanwhile, make the noodles. Sift the flour and salt into a bowl and rub in the butter. Stir in the parsley, and add the egg to teh flour mixture and mix to a soft dough.
4. Drop half-teaspoonfuls of the dough into the simmering soup. Cover nd simmer gently for a further 10 minutes. Ladle the soup into warmed soup bowls, scatter over with a little parsley, and serve immediately with chunks of bread.

onion, butter, potatoes, beef stock, bay leaf, salt, noodles, flour, salt, butter, fresh parsley, egg, bread

Taken from www.food.com/recipe/grandfathers-soup-280783 (may not work)