| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | American | Soup | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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