Recipe and a picture!
Tonight I made my great-grandmother's potato-rivlet soup recipe and it is ammmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmazing! Perfect for a cold night and so flavourful despite the minimum amount of ingredients and time. (Hers does not have garlic, but I am a garlic fiend!)
What you will need: 3 potatoes, garlic, 1 onion, flour, 1 can of corn, (or 1 ear of fresh kernels cut off), bacon (what you have or what you like) 1 egg, milk, chicken broth, salt, pepper.
Chop & dice 1 onion, garlic (however much you like), & 3 peeled potatoes.
Sauté the onion until translucent, and sauté the garlic briefly after. Add a Tablespoon of flour and cook even less than the garlic. (about 1 min) Add: 1 cup of chicken broth, 2 cups of milk, the diced potatoes, and the corn. Bring to a boil, and while that cooks for 5 minutes make the rivlets:
3/4 cup of flour, 1/2 tsp. of salt, and 1 egg. Mix it up, and drop gumball-sized lumps into boiling liquid. (I found it was very powdery so I add to 'form' rivlets with my hands) Cool it all on a simmer for 10 - 15 more mins. While cooking, cook up bacon however you'd like and right before serving crumble it in, and add salt and pepper to taste. If liquid gets lower than you'd like, feel free to add more milk and/or chicken broth. You can also add evaporated milk or heavy cream at the end if you'd like.
Mmmm! So simple and only takes 15 - 20 mins.
And I FINALLY finished my little bow peep scarf. I fail at tying bows. It's very mardi-gras tho! :) Picture to follow in a FO entry.
What you will need: 3 potatoes, garlic, 1 onion, flour, 1 can of corn, (or 1 ear of fresh kernels cut off), bacon (what you have or what you like) 1 egg, milk, chicken broth, salt, pepper.
Chop & dice 1 onion, garlic (however much you like), & 3 peeled potatoes.
Sauté the onion until translucent, and sauté the garlic briefly after. Add a Tablespoon of flour and cook even less than the garlic. (about 1 min) Add: 1 cup of chicken broth, 2 cups of milk, the diced potatoes, and the corn. Bring to a boil, and while that cooks for 5 minutes make the rivlets:
3/4 cup of flour, 1/2 tsp. of salt, and 1 egg. Mix it up, and drop gumball-sized lumps into boiling liquid. (I found it was very powdery so I add to 'form' rivlets with my hands) Cool it all on a simmer for 10 - 15 more mins. While cooking, cook up bacon however you'd like and right before serving crumble it in, and add salt and pepper to taste. If liquid gets lower than you'd like, feel free to add more milk and/or chicken broth. You can also add evaporated milk or heavy cream at the end if you'd like.
Mmmm! So simple and only takes 15 - 20 mins.
And I FINALLY finished my little bow peep scarf. I fail at tying bows. It's very mardi-gras tho! :) Picture to follow in a FO entry.