- Feb 5, 2002
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Father Joseph Yokum’s cooking passion started about the same time he decided to become a priest.
Potato Soup with Rivels
One of the Yokum Family’s Favorite Recipes
This is a potato-dumpling soup, and it sounds like a double batch of starch. It is just that. The rivels, which mean "lumps," give the soup a thick richness that is very filling. This is a very healing dish on a cold winter day. Father Joe said home cooks can make their own chicken stock, if desired. He added, “I love lots of pepper in this dish.” Note: from The Frugal Gourmet Cooks American, and one of the Yokum’s family favorite recipes.
Bring the chicken stock to a boil in a 4-quart stockpot. Add the diced potatoes and cook until tender. Add the butter, milk and celery leaves. Bring to a simmer and add salt and pepper to
taste.
In a small bowl stir the beaten egg into the flour. Stir with a fork until you have a grainy
mixture. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes. Be careful with these rivels, as they will lump up. Serve with the chopped egg and parsley garnish.
Continued below.
This Priest Hunts, Cooks and Has a Great Recipe for Potato Soup with Rivels
Potato Soup with Rivels
One of the Yokum Family’s Favorite Recipes
This is a potato-dumpling soup, and it sounds like a double batch of starch. It is just that. The rivels, which mean "lumps," give the soup a thick richness that is very filling. This is a very healing dish on a cold winter day. Father Joe said home cooks can make their own chicken stock, if desired. He added, “I love lots of pepper in this dish.” Note: from The Frugal Gourmet Cooks American, and one of the Yokum’s family favorite recipes.
- 1 quart canned chicken broth
- 4 large potatoes, diced but not peeled
- 1 tablespoon or more butter
- 1 quart(s) whole milk, or more as needed
- Salt and freshly ground black pepper to taste
- 1 large egg, beaten
- 1 cup all-purpose flour, or more as needed
- 2 hard-boiled eggs, peeled and chopped, for garnish
- Chopped parsley for garnish
Bring the chicken stock to a boil in a 4-quart stockpot. Add the diced potatoes and cook until tender. Add the butter, milk and celery leaves. Bring to a simmer and add salt and pepper to
taste.
In a small bowl stir the beaten egg into the flour. Stir with a fork until you have a grainy
mixture. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes. Be careful with these rivels, as they will lump up. Serve with the chopped egg and parsley garnish.
Continued below.
This Priest Hunts, Cooks and Has a Great Recipe for Potato Soup with Rivels
