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Categories:
gold potatoes onion stalks celery salt thyme low-sodium milk butter frozen corn kernels ground black pepper rivels flour parsley salt ground black pepper egg
Viewed: 38 - Published at: 10 months agoIngredients
- 6 Yukon gold potatoes, unpeeled and diced small
- 1 onion, diced small
- 2 stalks celery, diced small (optional)
- 1 tablespoon salt
- 1/2 teaspoon dried thyme, crushed
- 3 cups low-sodium chicken broth
- 3 cups milk
- 2 tablespoons butter, or more to taste
- 1/2 cup frozen corn kernels
- 1/4 teaspoon ground black pepper
- Rivels:
- 1 cup all-purpose flour
- 1/2 teaspoon parsley
- 1/4 teaspoon salt
- 1 dash ground black pepper
- 1 egg
Method
- Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds.
- Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine.
- Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.
