CHEF JEFF — ONE BYTE AT A TIME: Rivel SoupThe Amish and the Pennsylvania Dutch covet this popular recipe as comfort food.
By: Herald Staff Report, Grand Forks Herald
The Amish and the Pennsylvania Dutch covet this popular recipe as comfort food.
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.
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