Potato Soup with Rivels
Potato Soup With Rivels is an moderately easy dinner. Made with 1 qt. chicken soup stock or canned chicken broth, 4 medium potatoes, diced but not peeled, 1 tbsp. butter, 1 qt. milk and 1/4 c. celery leaves, chopped, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Bring the chicken stock to a boil in a 4-quart stockpot.
Add the diced potatoes; cook until tender.
Add the butter, milk and celery leaves.
Bring to a simmer; add salt and pepper to taste. 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 careful with these rivels, as they will lump up.
Serve with parsley garnish.
π· Perfect Pairings
Complete your meal with these
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