I was interested in this recipe, so I thought I’d try it.
Big mistake. This stuff is nasty.
1 1/2 cups water
3 medium potatoes, peeled and grated
1 celery rib, finely chopped
1 small onion, finely chopped
1/2 cup diced cured or smoked ham
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 teaspoon salt
4 cups milk
1/8 teaspoon celery seeds
2 tablespoons finely chopped fresh parsley or chivesBring the water, potatoes, celery, onion and ham to a simmer in a large saucepan; cook for 20 minutes.
In a medium bowl, mix the egg, flour and 1/4 teaspoon of the salt. Using floured hands, pull into stringy lumps; add to the potato mixture. Cook for 7 minutes, stirring often. Stir in milk, celery seeds and remaining salt; heat through. Top with parsley or chives.
What is up with this “rivel” stuff? Sounds like drivel. And it turns out it’s much nastier.
The finished product looks kinda good, but that’s because you can’t see any drivel. Nasty.
But really, what can you expect with just egg and flour?
Steer clear of this one.
11 Responses
December 13th, 2007 at 1:31 pm
Thanks for your sacrifice so the rest of us need not test drive the drivel.
December 13th, 2007 at 1:39 pm
You’re welcome. Somebody’s gotta do it.
December 13th, 2007 at 2:34 pm
For you…I know you might not be a beer drinker but it is VITAL to the flavor!
Beer Cheese Soup
ingredients
•1 stick of butter
•1/2 cup flour
•1/2 cup minced onions
•1/4 cup minced celery
•2 cups diced potatoes (I use the frozen cubed style you find with the hashed browns at the store)
•Salt
•1 (12-ounce) bottle of light beer (winter ale is good this time of year)
•4 cups chicken stock
•1/2 cups whole milk
•1 pound sharp cheddar cheese, grated
•1 pound bacon chopped
•2 tablespoons “Stubbs” hickory smoke flavor
preparation instructions
1. Start bacon frying and cook until crispy.
2. In a large saucepan, over medium heat, melt the butter.
3. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery.
4. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted.
5. Stir in the beer and stock and potatoes. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes.
6. Stir in the milk and cheese. Add bacon and “Stubbs” Continue to cook for 10 minutes. Season with salt Reduce the heat and keep warm.
Yield: 8 servings
December 13th, 2007 at 5:46 pm
Oooops should be – 1 1/2 cups whole milk. NOT 1/2 cup.
December 13th, 2007 at 9:40 pm
Interested in cooking?? Check out this site.
http://www.thepioneerwomancooks.com/
Everything I have made has been to die for!
Enjoy!
So sorry about your soup. :(
December 14th, 2007 at 2:12 pm
If I ate that stuff I’d probably be in the hospital for weeks! :~) Did that…stuff…actually taste good?????
December 14th, 2007 at 7:03 pm
Excuse me but I totally enjoy a bowl of Rival Soup.:) We make ours with just brown butter, milk and the rivals. maybe yours was to dressed up…lol To many other ingredients and the rivals need to be real small. so sorry you did not enjoy such a wonderful dish.lol
December 15th, 2007 at 11:31 am
No, Anon, it didn’t. Hence using the word “nasty” 3 times.
I don’t know, Mrs. Lapp, the “dressed up” part of it was the source of the only redeeming value of the whole mess! I freely acknowledge I probably messed up the rivel part though, because people surely wouldn’t eat stuff like I made.
Coby, that does indeed look intriguing. Could I substitute the beer with iced tea though?!
March 2nd, 2008 at 5:18 pm
As someone who a.) LIKES, no, make that, LOVES an occasional bowl of rivvel soup (you made it all wrong, no wonder you hated it) :o), b.) takes a particular offense because it’s the name of my blog, and c.) has noticed a pattern of derisive, anti-Hoosierville comments which is also offensive, due to the fact that it is my revered Motherland, I feel I must approach you a’la Mt.28. My advice is to take a trip to Sarasota and go to Yoder’s restaurant in Pinecraft on a Friday. It’s Rivvel Supp Day. The soup and sunshine will warm your chilled Hoosier bones. They also have very good iced tea.
March 2nd, 2008 at 6:21 pm
Well, I probably won’t be making a special trip, but if I find myself in Sarasota I’ll give the Yoder rivvel supp a shot. It’s gotta be better than the stuff I made!
December 29th, 2012 at 4:11 pm
I can certainly understand why you didn’t care for soup made from the recipe quoted. My ancestry is mostly German, and Potato Rivel Soup is a staple of our winter menus. The observation that I would make are:
1) The rivels are most tasty when they are made with a ratio of 1-cup flour to one large egg, one pinch baking poweder, one-pinch baking soda, 1/4 teaspoon salt, and one-tablespoon bacon drippings.
2) My family never uses milk in their Rivel Soups — either rich chicken stock or rich beef stock. My preference is rich chicken stock — to 32-ounces of rich chicken stock, I add the following vegetatbles that have been sauted in three-tablespoons of bacon drippings — 6-carrots-finely diced, 3-stalks-celery-finely diced, 6-cloves-garlic-finely diced. The above stock mixture is sufficient for 5-pounds of potatoes that have been peeled and diced. Water or stock additions may be necessary to provide adequate moisture. Just before serving, I generally add a half-pound of bacon that has been cooked crisp and crumbled . . . adds a world of flavor . . . as does the addition of some bacon drippings to the soup (I usually add two or three tablespoons).
Kevin