Ingrédients pour Amish Rivel Soup
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Comment préparer Amish Rivel Soup
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1 large egg until a crumbly dough forms. Add 1/4 cup cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
- In a large pot or Dutch oven, heat 6 cups of chicken broth (or vegetable broth for a vegetarian option) over medium heat.
- Add 1 cup of frozen or canned corn to the broth and bring to a gentle simmer.
- Using a teaspoon or small spoon, gently drop small portions of the rivel dough into the simmering broth. Work in batches to prevent overcrowding.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until the rivels are cooked through and float to the surface. They will resemble small, cooked rice grains.
- If desired, stir in 1/2 cup chopped carrots, 1/2 cup chopped celery, and 1/4 cup chopped onion during the last 5 minutes of cooking. Season with salt and pepper to taste before serving.
- Serve hot and enjoy this taste of Amish heritage!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
24g
Fat
6g
Carbs
23g
