Recipe - Potato Soup With Rivels

1 qt Chicken stock (see recipe)
or canned chicken broth
4 md Potatoes; minced but not
peeled
1 tablespoon Butter
1 qt Milk
One fourth cup Celery leaves; chopped
Salt & fresh ground black
pepper to taste
1 Egg; beaten
1 cup Flour
2 Hardboiled eggs; peeled &
chopped
Chopped parsley for garnish

This is a potatodumpling soup, and it sounds like a double batch of
starch. It is just that. The rivels, which means "lumps," give the soup a
thick richness that is very filling. This is a very healing dish on a cold
winter day.

Bring the chicken stock to a boil in a 4quart stockpot. Add the minced
potatoes and cook until tender. Add the butter, milk and celery leaves.
Bring to a simmer and add salt and pepper to taste. I love lots of pepper
in this dish.

In a small bowl stir the beaten egg into the flour. Stir with a fork
until you have a grainy mixture. Sprinkle small amounts at a time into the
soup, stirring all the while with a wooden fork. Cook the rivels in the
soup for 15 minutes. Be carefulwith these rivels, as they will lump up.

Serve with the chopped egg and parsley garnish.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.