Emma’s Potato Soup

4 medium potatoes 

juice of 1 lemon

1 medium onion 

1 carrot

some celery 

flour, butter, salt

½ lb. flounder 

1 small onion, chopped

Dice potatoes, medium onion, carrot and celery. Add fish and cook in 2 quarts of water about one hour. Sauté small onion in butter until golden brown and add flour and brown it. Mash some of the potato mixture and add to flour mixture and stir, not to lump and then add to entire potato soup. Can be made without fish if you prefer, but it really is delicious with. Add salt and pepper if needed. Serves 6.

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