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Receta Potato Soup With Rivels
by Global Cookbook

Potato Soup With Rivels
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Ingredientes

  • 1 quart Chicken stock (see recipe) or possibly canned chicken broth
  • 4 med Potatoes, diced but not peeled
  • 1 Tbsp. Butter
  • 1 quart Lowfat milk
  • 1/4 c. Celery leaves, minced
  •     Salt & fresh grnd black pepper to taste
  • 1 x Egg, beaten
  • 1 c. Flour
  • 2 x Hard-boiled Large eggs, peeled & minced
  •     Minced parsley for garnish

Direcciones

  1. This is a potato-dumpling soup, and it sounds like a double batch of starch. It is just which. The rivels, that means "lumps," give the soup a thick richness which is very filling. This is a very healing dish on a cool winter day.
  2. Bring the chicken stock to a boil in a 4-qt stockpot. Add in the diced potatoes and cook till tender. Add in the butter, lowfat milk and celery leaves.
  3. Bring to a simmer and add in salt and pepper to taste. I love lots of pepper in this dish.
  4. In a small bowl stir the beaten egg into the flour. Stir with a fork till you have a grainy mix. 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 min. Be carefulwith these rivels, as they will lump up.
  5. Serve with the minced egg and parsley garnish.