| 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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