POTATO SOUP WITH RIVELS
Karen R’s grandma’s recipe
Diced potatoes (1 lg. per person) we add a couple more than that.
1/2-1 c. chopped celery (optional)
1 sm. onion, chopped
Directions:
Cook the potatoes, celery and onion in enough water to cover. When soft, do not drain. Add milk to make adequate broth. Bring just to a boil and add rivels.
Directions for Rivels:
Rivels: Mix 1 egg per 1 cup flour with a teaspoon of salt, with fingers until mixture is crumbly (about the size of marbles or a little smaller). Drop into above soup, stirring often. Simmer about 15 minutes or until cooked through, may cook longer if they are larger we did a little bit smaller. If you have a large pan of soup, you may want to double rivels recipe. Garnish each bowl with fresh chopped parsley. My grandma was a big parsley fan. We have done without parsley too.
We also add toasted 1 inch bread cubes to the soup too. But could be left out if you don't like them.
Directions for 1-inch bread cubes:
Melt 1 stick oleo/butter like parkay in a black iron skillet.
Add 4-5 pieces of bread that has been cut into 1 inch pieces.
Brown pieces until brown to your liking.
Stir browned pieces in just before serving.
Karen R’s grandma’s recipe
Diced potatoes (1 lg. per person) we add a couple more than that.
1/2-1 c. chopped celery (optional)
1 sm. onion, chopped
Directions:
Cook the potatoes, celery and onion in enough water to cover. When soft, do not drain. Add milk to make adequate broth. Bring just to a boil and add rivels.
Directions for Rivels:
Rivels: Mix 1 egg per 1 cup flour with a teaspoon of salt, with fingers until mixture is crumbly (about the size of marbles or a little smaller). Drop into above soup, stirring often. Simmer about 15 minutes or until cooked through, may cook longer if they are larger we did a little bit smaller. If you have a large pan of soup, you may want to double rivels recipe. Garnish each bowl with fresh chopped parsley. My grandma was a big parsley fan. We have done without parsley too.
We also add toasted 1 inch bread cubes to the soup too. But could be left out if you don't like them.
Directions for 1-inch bread cubes:
Melt 1 stick oleo/butter like parkay in a black iron skillet.
Add 4-5 pieces of bread that has been cut into 1 inch pieces.
Brown pieces until brown to your liking.
Stir browned pieces in just before serving.
Jen's modifications:
I threw 3 chicken bouillon cubes in with the water, potatoes and celery for just a bit more flavor. I added extra milk to the soup to thin it out the night we had it for dinner. I had made it in the morning, so it had thickened up quite a bit. The next day I had it for lunch, and the leftovers were thick and delicious!
6 comments:
This is a staple around house; almost our dinner for tonight ... WE LOVE POTATO SOUP WITH RIVELS! :-)
My family has always added the rivels too and I LOVE it...unfortunately the rest of my family doesn't. :-( Yum!!!
I've never heard of rivels before. The whole recipe sounds absolutely delicious.
Cool so neat to see the recipe on your blog. Cool soup bowl too.
KarenR
I love good potato soup. I add chopped carrots for color and flavor.
My mom made it like that except she put carrots n Bacon she'd fry up n use the Bacon grease n throw the Bacon in now dad would use Ham hocks n no milk liked both of them
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