Rivel Soup Recipe
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 4 cups 2% milk
- Minced fresh parsley and coarsely ground pepper
- 1. In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly.
- 2. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper. Yield: 6 servings.
3/4 cup: 169 calories, 4g fat (2g saturated fat), 47mg cholesterol, 290mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 9g protein.
Reviews for Rivel Soup
"a little messy, but the best way to process the rivals, is to work with your fingers to form pea-size rivals, add additional flour if necessary. any left over flour mixture can be added carefully to prevent clumping. it is this flour that will provide a thickening agent for the soup.Also, try adding several teaspoons of sweetened condensed milk. this adds a slight sweetness ti the soup."
"My mother-in-law made this in the i930's. She called it Milk soup and we ate it with sugar or sugar and cinnamon sprinkled on top. Reminds a lot of hot cream of wheat. I used a fork to mix flour,salt and egg. Dump flour mixture in a little at a time. Stir using a wisk and keep stirring until mixture thickens."