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3.20.2010 @ 9:13 AM
Corn Soup with Rivels

CORN SOUP with RIVELS

3 cups fresh or canned corn

2 qts. water

1 cup rich milk

1-1/3 cups flour

1 egg

3 tblsp. butter

1-1/2 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.

... . .. . .... Archeon

Archeon