Potato Soup With Rivels

1. 1

   Bring the chicken stock to a boil in a 4-quart stockpot.

2. 2

   Add the diced potatoes; cook until tender.

3. 3

   Add the butter, milk and celery leaves.

4. 4

   Bring to a simmer; add salt and pepper to taste. In a small bowl, stir the beaten egg into the flour.

5. 5

   Stir with a fork until you have a grainy mixture.

6. 6

   Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes.

7. 7

   Be careful with these rivels, as they will lump up.

8. 8

   Serve with parsley garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.