Soup is simply a natural on these long winter evenings. Tonight it was Chicken, Corn and Rice Soup. I was really hungry for rivel soup but didn’t have any milk. I haven’t had rivel soup in who knows when. Can you remember the last time you had rivel soup? You say you’ve never heard of rivels? They’re these little nocturnal animals only nocturnal people eat. NOT!!! Really, they’re actually quite large if they’re called rivels. If they’re the small kind, they’re called rivetlettes. Oh, that’s a lie, too. Actually, rivels are flour and salt mixed together with a raw egg thrown around in it. When you mess around with that stuff long enough you end up with some rivelettes that you then sort of sift out with a fork and throw into a kettleful of scalding hot milk. Cut a chunk of real, salted butter into it and then sprinkle Redmond brand sea salt over it and you’ll have Rivel Soup every Amish woman would be pleased to serve. That is how you make Rivel Soup if you’re a Free Spirit. If you need a recipe, here it is, straight from the “Amish Cooking” cookbook.
1 Cup Flour
1/2 teaspoon salt
Mix salt with flour. Toss egg lightly through flour with fork until small crumbs form. Stir into one quart scalded whole milk. Bring to a boil and serve at once.
Rivel Soup is a rich, creamy chowder, with soft, chewy egg dumplings. It’s a staple in many Amish and Mennonite homes. It’s quick and easy to prepare, (and good to the last scrapings of the round, earthenware bowl, if you’re fortunate enough to have one, and equally delicious eaten from a foam toss-away cup.) And that’s the honest truth.