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CORN SOUP WITH RIVELS II

CORN SOUP WITH RIVELS II
By Anne Landefeld on Thursday, August 15, 2013 at 2:52pm
INGREDIENTS:
? 3 cups fresh or canned corn
? 2 qts. water
? 1 cup rich milk
? 1 1/3 cups flour
? 1 egg
? 3 tblsp. butter
? 1? tsp. salt
? parsley
DIRECTIONS:
1. Cook corn in water for 10 minutes.
2. Make a batter by mixing egg, flour and milk together.
3. Pour this batter through a colander, letting it drop into the boiling corn.
4. Add butter and salt. Cook slowly in a covered pan for 3 minutes.
5. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.

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