Potato Rivel Soup
Equipment
Ingrediënten
- For soup:
- 3 lbs. potatoes peeled and cubed (just guesstimate the amount)
- ½ cup onion diced
- pinch of salt
- 2 T. butter
- salt and pepper to taste
- 1 cup milk
- 1 cup water
- For rivels:
- 1 cup flour
- ½ tsp. salt
- 1 egg
Instructies
To make the soup:
- Put potatoes and onions in a large soup pot with enough water to barely cover them and a pinch of salt.
- Cook until the potatoes are done.
- Do not drain the water.
- Take a potato masher and roughly mash the potatoes in the water.
- (There will still be small lumps.
- ) Then add the butter and salt and pepper to taste.
- Next, add the liquid—you need the combination of the milk and water because the milk gives the soup a creamy richness.
- Bring the soup to a gentle bubbling simmer.
To make the rivels:
- In a medium mixing bowl, mix together the flour and salt.
- Make an indentation in the middle of the flour mixture and break the egg into it.
- Using a fork, mix egg and flour mixture together until you have lumps about the size of grapes.
- This is a fairly messy process, so feel free to use your hands to finish mixing and separating the lumps until they are the right size.
- Drop the rivels into the soup and cook them until done, stirring occasionally, for about 10 minutes or so depending on their size.
- If the soup is too thick, you can add additional milk.
- Adjust the seasoning to taste before serving.
Notes / Tips / Wine Advice:
No website would be complete in my opinion without a recipe for this easy and delicious Potato Rivel Soup. My kids were raised on it, and often requested this soup. I’ve never known a child to dislike this soup (although there have been a few who dislike onions so I sometimes “cheat” and instead of using diced onions, add a bit of onion powder for taste). It is filling and inexpensive, which to my way of thinking, is about the perfect meal. Please give it a try. I think you’ll be so glad you did.
