| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | American | Soup | 8 | Servings |
INGREDIENTS
| 1 | qt | Chicken stock, see recipe |
| or canned chicken broth | ||
| 4 | Potatoes, diced but not | |
| peeled | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 78
Total Fat: 8.7g
Cholesterol: 93.5mg
Sodium: 771.1mg
Potassium: 730.9mg
Carbohydrates: 35.2g
Fiber: 5.5g
Sugar: 9.3g
Protein: 18.6g