[leftcolumn]It’s a cold January day and you’re looking for something simple, something satisfying and something to warm you up. Here’s just the thing.[/leftcolumn][rightcolumn]
Amish Corn Soup with Rivels. What are rivels, you ask? Well, rivels are delightful little blobs of chewy goodness. Freeform dough balls, if you will. What could be better? Oh, they’re gluten-free too! That makes them better – at least for me and my gluten-free friends and family.
This recipe is perfect to use up leftover turkey or chicken and corn. You can add some potatoes if you want to because one thing that the Amish love is a double starch. Potatoes with this would make it a bonus triple starch.
As a child we would have this with butter bread to sop up every last drop. If you’re not gluten-free you could serve it with some dinner rolls, because what’s another starch with a meal like this?
- 1 small onion – chopped finely
- ¾ cup celery – finely chopped
- 1 Tbls butter
- 2 cups (or 1 15 oz.can) of organic sweet corn
- 1 cup finely chopped cooked turkey or chicken
- 2 quarts of properly made bone broth
- 1 cup gluten-free flour mix
- (use your favorite without any bean flour because beans will leave an aftertaste.)
- 2 whole eggs – beaten with 2 Tbls. water
- More water as needed
- Sautee’ onion and celery in butter until soft.
- Add corn, chicken and broth to sautéed vegetables and bring to a boil.
- Bring broth mixture to a boil while you prepare rivels.
- In mixing bowl combine flour with egg mixture and stir with a fork pressing down on the dough to break apart and moisten the flour.
- The dough will begin to stick together in rough balls.
- Add enough extra water to hold dough together so you do not see anymore flour. It will be shaggy and separated. This is what you want.
- With the soup boiling add small bits of dough a little bit at a time, stirring it often.
- Boil for another 10 minutes for the dough to cook.
- Add 1 Tbls. fresh parsley, finely chopped, salt and pepper to taste.
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