Zutaten für Potato Bacon Rivel Soup
- 2 pounds russet potatoes, peeled and cubed
- Onion
- 2 stalks celery, chopped
- 1 teaspoon salt
- dash of black pepper
- 1 cup whole milk
- Crisp Bacon
- Bacon Grease
- 1 (12 ounce) can evaporated milk
- All Purpose Flour
- 1 large egg
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Zubereitung von Potato Bacon Rivel Soup
- Peel and cube 2 pounds of russet potatoes. Chop 1 medium onion and 2 stalks of celery.
- In a large stockpot, combine potatoes, onion, celery, 1 teaspoon salt, and a dash of black pepper. Add 2 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- While potatoes simmer, prepare the rivels: In a medium bowl, whisk together 1 large egg and 1/2 teaspoon salt.
- Add 2 cups all-purpose flour at once and beat vigorously with a fork until small, pebble-like clumps form. If necessary, use your fingers to gently break apart any large lumps. If you have unincorporated flour, add it with the rivels in step 7.
- Gradually add the uncooked rivels to the simmering potato mixture, stirring constantly. Add additional water (1/2 cup at a time) if needed to maintain a soupy consistency. Continue stirring for 5-7 minutes until the rivels are tender.
- Cook 4 slices of bacon until crispy. Remove bacon, crumble, and set aside. Reserve 2 tablespoons of bacon grease.
- Stir in 1 cup whole milk and the reserved bacon grease. Add 1 (12 ounce) can of evaporated milk and the crumbled bacon.
- Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. Serve hot and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
46 g
Zucker
47g
Fett
51g
Kohlenhydrate
19g
