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Potato Soup with Rivels Recipe

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This recipe for Potato Soup with Rivels is from The Lange 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:  
Medium sized potatoes, diced
1 medium onion, diced
2 stalks of celery, diced
1/4 cup flour
1 egg yolk
Salt
Milk
Butter
4 slices of fried bacon, crumbled
Directions:
Directions:
Put potatoes, onion and celery in a soup pot of salted water (to cover the vegetables) and cook until all are soft. To make the rivels, put the flour in a small bowl and add the egg yolk with a little salt. With your fingers, work the egg yolk into the flour until it makes small crumbles. Add a few cups of milk to the potato soup to desired thickness. Bring to a boil. Sprinkle the rivel mixture into the boiling soup, stirring so the rivels separate. Add salt, pepper and a chunk of butter. Before serving stir in the bacon crumbles.
Personal Notes:
Personal Notes:
This is a very old recipe, handed down through the generations from our great, great grandmother Mary Warfel (Grandma Malee Unrue's side of the family). It doesn't list the number of potatoes called for, so your guess is as good as mine!

 

 

 

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