|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
Tip: Try soup rivels for more results.
Results 1 - 10 of 21 for potato soup rivels
Result Page: 1
Cook diced potatoes ... butter. To make rivels, rub egg ... kettle covered. Add 1/2 cup cream. Garnish with pieces of crisp bacon. Makes about 4 servings.
Cook potatoes in ... two forks. Drop rivels which are about ... several dashes of pepper, and 1 tsp. onion powder. Serve with parsley and crisp bacon crumbled.
Cook potatoes in ... with salt, pepper and butter. Add rivels. Simmer 15 minutes. RIVELS: Stir the egg into flour with fingers to make small dry crumbs.
Bring chicken stock ... flour lightly together with fork until grainy. Shake and stir into slow boiling soup. Cook for 20 minutes, uncovered. Serves 3-4.
Cook potatoes until ... until crumbly. Add crumbly mixture to boiling mixture and butter. Cook until rivels are done. Add diced onion and season to taste.
Cover potatoes, celery ... enough to form pieces the size of a pea. Add to warm milk mixture and heat until Rivels are done. Stir often to prevent scorching.
Cook in a ... soft. To make "rivels, " take ... excess flour out of rivels, then dump rivels into potato mixture and boil 5 minutes. Add: Heat and serve.
Cook the above ... boil and add rivels. Rivels: Mix ... Drop into above soup, stirring often. ... rivels recipe. Garnish each bowl with fresh chopped parsley.
Combine first 4 ... parsley. To make rivels, mix flour ... mixture through hands, dropping rivels into boiling soup. Simmer 10 to 15 minutes. Serves 5 to 6.
Soak beans overnight. ... potatoes cook, make rivels as follows: Beat ... Add tomatoes to soup and bring to ... until rivels are done (about 10 minutes).
Result Page: 1
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