CHEF JEFF — ONE BYTE AT A TIME: Rivel Soup

The Amish and the Pennsylvania Dutch covet this popular recipe as comfort food.

Rivel Soup

1 quart chicken broth

1 cup flour

½ teaspoon salt

1 egg, beaten

1 cup whole corn kernels, crushed

Bring broth to a boil. Combine the flour and salt in a bowl. Add egg and with fingers work together until mixture is crumbly. Rub mixture between your fingers over the broth, dropping in small pieces about the size of a pea. These are called rivels. They should not be big; that is a dumpling. Add the corn and simmer about 10 minutes. The rivels will look like boiled rice when cooked.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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