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Rivel Soup

Rivel Soup
By Anne Landefeld on Wednesday, September 18, 2013 at 4:16pm

? 1 cup all-purpose flour
? 1/2 teaspoon salt
? 1 Egg
? 4 cups 2% milk
? Minced fresh parsley and coarsely ground pepper
Directions: In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly.In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper. Yield: 6 servings.

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