Free Recipe Potato Soup with Rivels
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Potato Soup with Rivels Recipe
1 qt Chicken stock (see recipe)
-or canned chicken broth
4 md Potatoes; diced but not
-peeled
1 tb Butter
1 qt Milk
1/4 c Celery leaves; chopped
Salt & fresh ground black
-pepper to taste
1 Egg; beaten
1 c Flour
2 Hard-boiled eggs; peeled &
-chopped
Chopped parsley for garnish
Potato Soup with Rivels Preparation
This is a potato-dumpling soup, and it sounds like a double batch of starch. It is just that. The rivels, which means lumps, give the soup a thick richness that is very filling. This is a very healing dish on a cold winter day. Bring the chicken stock to a boil in a 4-quart stockpot. Add the diced potatoes and cook until tender. Add the butter, milk and celery leaves. Bring to a simmer and add salt and pepper to taste. I love lots of pepper in this dish. In a small bowl stir the beaten egg into the flour. Stir with a fork until you have a grainy mixture. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes. Be carefulwith these rivels, as they will lump up. Serve with the chopped egg and parsley garnish. From <The Frugal Gourmet Cooks American>.
Cooking Temperature:
Recipe Serves: 8
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