3lbs.potatoespeeled and cubed (just guesstimate the amount)
½cuponiondiced
pinchof salt
2T.butter
salt and pepper to taste
1cupmilk
1cupwater
For rivels:
1cupflour
½tsp.salt
1egg
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.