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Saturday, 12 January 2013

Dutch Chicken-Corn Soup


 Features rivels, (dumpling like bits of dough).
1 fowl, cut up    
2 cans (1 lb.) whole - kernel corn, drained
1 onion, quartered
2 hard-coddled eggs, diced
3 qts. water 
       Pepper
1/2 tsp. whole pickling spice
       Rivels
Salt
2 stalks celery, with leaves, diced
Put fowl in large kettle. Add onion, water, spice, and 2 tsps. salt. Bring to boil and simmer, covered, 4 hours until fowl is tender. Remove from broth and cool. Cut meat in small pieces. Strain broth, and skim off fat. Add chicken, celery, and corn. Bring to boil and simmer 10 to 15 minutes. Add eggs, salt and pepper to taste. Add small bits of Rivel dough cover and simmer 7 minutes. Makes: about 3 qts. of soup.
Rivels: Beat 1 egg and 1/4 cup milk. Add 1 cup flour and 1/8 tsp. salt; mix well.
©Al (Alex-Alexander) Girvan. All rights reserved.

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