Grandma Dodson's Potato Rivel Soup

Hello to all our Fox Hallow Fam. This week we bring you a recipe that Todd has waited close to 25 years to make; his Grandma Dodson's Potato Rivel Soup. You don't need a lot of ingredients for this simple, easy and quick soup. So if you are ready then lets have some fun


Grandma Dodson’s Potato Rivel Soup

4-5 medium potatoes
dash of salt
dash of pepper
1 Tbsp butter
6-8 Tbsp flour
dash of salt
1 egg, lightly beaten
1 cup milk
• Peel and cut the potatoes into cubes. Place in a medium saucepan with a dash of salt and enough water to cover the potatoes with 1½” of water on top.
• Bring to a low boil and cook potatoes until soft when pierced by a fork. Make sure you still have 1½” of water over the potatoes.
• Add the flour and a dash of salt to a small bowl. Stir in the beaten egg with a fork until the flour is mixed and forms little clumps.
• Add butter and a dash of pepper to the soup, then gently sprinkle the egg rivels over the pot by hand. You may need to rub your hands together to make little lumps fall into the water.
• Cook the rivels for 5 minutes in the soup. Then add milk and reduce heat to low.
• Cook another 5-10 minutes until the soup thickens. Serve immediately.




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