More recipe-sharing: Rivel soup
Here’s another courtesy of that same newsletter from the Pennsylvania Dutch Heritage Group.
You might remember I brought up rivels when I was talking about the “right” way to make chicken-corn soup.
Well, this recipe goes right to the main event and skips the chicken, except as a flavoring.
Rivel soup
2 cups unsifted flour
1/2 tsp. salt
1 egg, well beaten
1 can crushed corn
Chicken or beef broth
Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Drop this mixture into the broth, add the corn and simmer about 10 minutes. The rivels will look like boiled rice when cooked. Rivel means lump.
Now, that last part, I didn’t know! Rivel means lump? Really? As I can find almost nothing about the origins of the word online, I’m not sure, but I certainly believe the heritage group would know!
