Potato Soup With Rivels

• 1 qt. chicken soup stock or canned chicken broth
• 4 medium potatoes, diced but not peeled
• 1 Tbsp. butter
• 1 qt. milk
• 1/4 c. celery leaves, chopped
• salt and black pepper to taste
• 1 egg, beaten
• 1 c. flour
• parsley, chopped (for garnish)

1. Bring the chicken stock to a boil in a 4-quart stockpot.
2. Add the diced potatoes; cook until tender.
3. Add the butter, milk and celery leaves.
4. Bring to a simmer; add salt and pepper to taste. In a small bowl, stir the beaten egg into the flour.
5. Stir with a fork until you have a grainy mixture.
6. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes.
7. Be careful with these rivels, as they will lump up.
8. Serve with parsley garnish.

chicken soup stock, potatoes, butter, milk, celery, salt, egg, flour, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384736 (may not work)