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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
- Â Â Salt & fresh grnd black pepper to taste
- 1 x Egg, beaten
- 1 c. Flour
- 2 x Hard-boiled Large eggs, peeled & minced
- Â Â Minced parsley for garnish
Direcciones
- 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.
- 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.
- Bring to a simmer and add in 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 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.
- Serve with the minced egg and parsley garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 8 servings | |
| Calories 217 | |
| Calories from Fat 42 | 19% |
| Total Fat 4.74g | 6% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 283mg | 12% |
| Potassium 663mg | 19% |
| Total Carbs 32.67g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 7.2g | 5% |
| Protein 10.8g | 17% |
