Monday 11 April 2011

Corn soup with rivels

* 3 cups fresh or canned corn
* 2 qts. water
* 1 cup rich milk
* 1⅓ cups flour
* 1 egg
* 3 tblsp. butter
* 1½ tsp. salt
* parsley

Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.

No comments:

Post a Comment

Thank you for taking the time to comment. Although I do not have the time to reply to everyone of them on a constant basis, but, I do read every comment and appreciate it all.