Post by Tammy on Mar 14, 2005 3:45:20 GMT -5
1 qt milk OR 2 cup chicken broth and 2 cup milk
3 cup chopped broccoli
1 1/2 tsp salt
Rivels:
1 cup flour
1 egg, slightly beaten
2 TBSLP butter or margarine
1/4 tsp salt
1/4 cup milk
Heat milk to simmering in a large saucepan over moderate heat. Add broccoli and salt. Cover and simmer, Do not boil, about 10 min, until broccoli is tender.
Make rivels: Combine flour and salt in a med. size bowl. Add egg and milk and stir briskly and lightly just to make a soft dough.
Adjust heat under soup so that mixture bubbles gently, then using the 1/4 tsp of a measuring spoon set, drop rivels into soup, scatteing over surface. If the surface of the saucepan is small, you may have to scoop out cooked rivels, then proceed with remaining dough. Cover and simmer 5 min. Add butter to soup and serve as soon as it is melted.
3 cup chopped broccoli
1 1/2 tsp salt
Rivels:
1 cup flour
1 egg, slightly beaten
2 TBSLP butter or margarine
1/4 tsp salt
1/4 cup milk
Heat milk to simmering in a large saucepan over moderate heat. Add broccoli and salt. Cover and simmer, Do not boil, about 10 min, until broccoli is tender.
Make rivels: Combine flour and salt in a med. size bowl. Add egg and milk and stir briskly and lightly just to make a soft dough.
Adjust heat under soup so that mixture bubbles gently, then using the 1/4 tsp of a measuring spoon set, drop rivels into soup, scatteing over surface. If the surface of the saucepan is small, you may have to scoop out cooked rivels, then proceed with remaining dough. Cover and simmer 5 min. Add butter to soup and serve as soon as it is melted.