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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Grandma (Lu_Evelyn) Lewellyn’s Rivel Soup Recipe

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This recipe for Grandma (Lu_Evelyn) Lewellyn’s Rivel Soup is from The Lamar Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
About 5 lbs potatoes - peeled and sliced or in pieces
2-3 onions - diced
Celery - sliced
1 teaspoon Salt
6 eggs
+/- 3 cups flour
milk
3/4 stick butter
salt & pepper
Directions:
Directions:
Cook potatoes, onions and celery in salted water until tender
Beat eggs and add 1 teaspoon of salt.
Make a “well” in center of flour and add beaten eggs. Mix until pretty stiff, but still sticky. Add more flour if needed.
Bring water & 1 t. salt to boil.
Drop fairly small pieces of dough in boiling water (use knife & cut off pieces- not too big as they “puff”- (dough should stay together in water)
Turn down (somewhat) cook appropriately 20 min.
Drain off water off cooked rivels/dough pieces.
Pour milk in with potatoes, celery, onions. (don't drain potato water)
Heat at about medium temperature, but don't boil.
Add 3/4 stick of butter to potatoes & milk. Add rivels. Heat through.
Salt & pepper to taste.
Personal Notes:
Personal Notes:
German recipe from Grandma’s family

 

 

 

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