Ingredients Jump to Instructions ↓

  1. 1 egg white Pinch salt

  2. 6 tablespoons all-purpose flour SOUP:

  3. 1-1/2 cups cubed peeled potatoes (3/4-inch pieces)

  4. 1 large carrot, sliced

  5. 1/2 cup chopped onion

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 1-1/2 cups water

  9. 1 egg yolk

  10. 1/2 cup 2% milk Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a small bowl, beat egg white lightly with a fork. Stir in salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes. With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately. Yield: 2 servings.


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