Monday, 11 April 2011

Corn soup with rivels


AMISH RECIPES - 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.

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