Wednesday, November 10, 2010

Apothecary Inn's "Comfrey Rivels" Recipe

Here at the farm, we LOOOOOOOVE creating our own homemade soups - especially Chicken (or Turkey) Noodle Soup. When the cold weather hits, nothing beats a steaming bowl of that soup! However, it can sometimes be a bit impractical to make/roll out/cut/dry those homemade egg noodles! Recently, while researching some recipes in an Amish cookbook, I came across an old-fashioned noodle recipe that is easy to make and tastes GREAT!

Enter the Rivel.

Rivels are thought to have their roots in Germanic cooking, and are basically an egg noodle that you just mix and drop in your soup. For an extra nutritional OOMPH (especially good in the dead of winter!), we add a pinch of Comfrey flour to the rivel dough. I recommend starting out with a teaspoon of Comfrey flour, and then adding more or less as you figure out what your tastes are.

2 cups regular flour
2 large eggs
1/2 cup milk
1 teaspoon Comfrey flour

Using a fork, mix all of the ingredients together in a small bowl until it forms a dough (you may need to add a bit more milk if it seems too dry). When your soup is fully cooked but still simmering, it is time to add the rivels. Using your fingers, pull bits off of the dough and gently drop them into the soup. I generally use a piece of rivel dough the size of a quarter. If you are a perfectionist, you can roll the rivels into little balls before dropping them into the soup. Or, if you are like me and are not only lazy but prefer freaky-shaped noodles, you can just pull dough bits and drop it in. Stir occasionally while adding the rivels to keep them from sticking together in the stew. When you have added all of the rivels, cook them in the soup for about 10 minutes. Then, remove the soup from the heat (or turn the heat down to low), and serve! These delicious (and easy to make!) noodles are sure to bring a smile to your loved ones' faces.

No comments: