Best 5 Amish Potato Soup With Rivels Recipes

BAKED POTATO SOUP WITH RIVELS

Steps:

• Heat a skillet over medium heat. Add bacon and fry until crisp, 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
• Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.
• Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.
• Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.
• Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid, about 15 minutes. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.

RIVEL SOUP

Steps:

• In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., 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.

POTATO SOUP WITH RIVELS

Steps:

• Cover the bite-sized potato cubes with cold, salted water.
• Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
• Pour the flour into a bowl and form a well (indentation) in the center.
• Beat the eggs together and pour them into the flour well.
• Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to ‘pellets’.
• Drop the pellets into the boiling cooked potatoes.
• Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
• Add the milk to the soup and heat through (do not boil).
• Season to taste.

AMISH POTATO SOUP

Steps:

• Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
• Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

RIVELS RECIPE

Steps:

• Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hand or pinch off pea-sized pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served. Good in Chicken Soup or potato soup.