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CORN SOUP WITH RIVELS

CORN SOUP WITH RIVELS
By Anne Landefeld on Wednesday, September 18, 2013 at 3:36pm
? 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
Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.

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