Side Pannel
Potato Soup with Rivels
Ingredients List
- 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
Directions
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.
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.
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