Potato Rivvel Soup
Ingrediënten
- 3 lbs. potatoes peeled and cubed
- ½ cup onion diced
- pinch of salt
- 2 T. butter
- salt and pepper to taste
- 1 cup milk more or less
- 1 cup water more or less
- Rivvels
- 1 cup flour
- ½ tsp. salt
- 1 egg beaten
Instructies
- Put potatoes and onion in a large kettle with water to barely cover and a pinch of salt and cook until the potatoes are done; do not drain.
- Take a potato masher and mash the potatoes in the water until they are roughly mashed.
- There will still be small lumps.
- Then add the butter and salt and pepper to taste.
- Next add the milk and water—you need to use a combination of milk and water because the milk gives the soup a creamy richness and the water thins it enough to be called “soup.
- ” Bring the soup to a gentle bubbling simmer.
- Make the rivvels: In a medium bowl, mix the flour and salt.
- Make a well in the middle and then pour the egg into the well.
- Mix together until you have lumps of dough about the size of peas or small grapes.
- This is a fairly messy process, so feel free to use your hands to mix.
- Drop these rivvels into the simmering soup and, stirring occasionally, cook them until done, about 10 minutes or so depending on their size.
- If the soup is too thick, you can add more milk.
- Adjust the seasoning to taste before serving.
Notes / Tips / Wine Advice:
Potato Rivvel Soup is a favorite during winter. It sticks to your ribs, is inexpensive to make, and kids love it. If you have anyone who is averse to onions, you can always omit them and simply add some onion powder instead. Then everyone is happy!
Once you get the hang of it, you can use any amount of potatoes—just add more milk, water, and butter to compensate. When I make a big batch I will often double the rivvels recipe, using 2 eggs, ¾ tsp. salt, and about 1¾ cups flour. And if company is coming, I throw in a few pinches of parsley for looks. But really, any way you make this, it’s just plain great eating.
Once you get the hang of it, you can use any amount of potatoes—just add more milk, water, and butter to compensate. When I make a big batch I will often double the rivvels recipe, using 2 eggs, ¾ tsp. salt, and about 1¾ cups flour. And if company is coming, I throw in a few pinches of parsley for looks. But really, any way you make this, it’s just plain great eating.
