Fodranjer (Farfalan Soup)

In a bowl, quickly mix the flour with eggs, possibly a little water and salt with the help of a fork to form a dry, small-crumb dough. This will form small lumps, so farfalan. Cut the onions into rings and fry them in hot clarified butter until brown. Add the farfalan and fry briefly. Add beef broth, season with salt and pepper and simmer for a short time. Peel the potatoes cooked in their skins, put one potato in each soup plate and pour the soup over it.

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