Potato Soup with Rivels

2 pounds white potatoes, peeled and cubed
1 1/2 quarts water or chicken broth
2 stalks celery, diced
parsley to taste
1/2 tsp salt
1/2 tsp. pepper
2 eggs
1/2 C flour

1. Boil potatoes in broth or water with celery, parsley, salt and pepper.
2. Rivels: Beat the eggs and flour together with a fork. Drizzle the mixture from a spoon into the cooked potato soup. Boil for about 10 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: