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Dutch Rivel Soup
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3 large potatoes, peeled and diced
1/2 cup celery, diced
1 egg
1/4 teaspoon salt
flour
2 cups milk
3 tablespoons butter
pepper to taste
In a saucepan put celery and potatoes, cover with water. Heat until mixture boils. While this is heating, make rivels. Beat egg, add salt and stir in enough flour to make crumbs that you can pull apart with your fingers. When potatoes start to boil, stir in rivels and cook until potatoes are tender. Add milk and butter and season with salt and pepper.
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