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Potato Soup With Rivels Recipe

by Global Cookbook

Ingredients

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

Directions

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.

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