Potato Soup With Rivels - cooking recipe

Ingredients

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)

Preparation

Bring the chicken stock to a boil in a 4-quart stockpot.
Add the diced potatoes; cook until tender.
Add the butter, milk and celery leaves.
Bring to a simmer; add salt and pepper to taste. In a small bowl, stir the beaten egg into the flour.
Stir with a fork until you have a grainy mixture.
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.
Be careful with these rivels, as they will lump up.
Serve with parsley garnish.