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["Wendy" <crazygardens AT verizon.net>]

Rivels (or however you spell it) are a PA Dutch treat.  They are just an egg 
noodle that is formed by drizzling the dough off a fork.  No rolling or 
cutting.

Rivels
Eggs -- For potato soup, I usually use two.  You may need more or less 
depending on amount you want to make.
Flour
Salt & Pepper

Beat eggs until just beginning to froth.
Salt and Pepper to taste.
Mix in flour a little at a time until dough has some substance to it, but is 
still just runny enough to drip through the tines of a fork.  Too little 
flour, and the noodles will be tiny and will more resemble egg drop soup 
(besides, you'll make a mess getting the dough from the bowl to the pot); 
too much and the dough will just sit on the fork.  You'll get the feel for 
it.  If you accidentally get too much flour,  you can add a few drops of 
water, but try real hard not to.  The texture changes when you add water. 
Still good, but I prefer without water.

Rivels only take a few seconds to cook, so they are put in after the soup is 
finished.
For potato soup (or any milk base soup), when the soup is heated to just 
below the simmer stage (serving temp), drizzle the dough into the milk a 
forkfull at a time.  Stir between forksfulls.  Wait about 30s - 45s after 
the last forkfull. Serve.  Easy.

BTW if using fresh fennel in your potato soup, add the fennel after the last 
forkful and allow them to cook together the last little bit.

Wendy


> Well there you go, I didn't know it was two different kinds. I just
> thought I'd been using the seeds of the plant, and ignoring the root.
> I am glad it is easy to grow, because I am The Black Thumb of Death. I
> buy plants and half kill them and Roy has to hide them from me in the
> office.
>
> I don't know what you mean when you say rivels. Morels? Chevril? I can
> see either in a potato soup.
>
> Well, first things first, I'm going to start exploring fennel root
> recipes, because they are all over the farmer's market right now.
>
> Celia
>
>
> On Jun 29, 2008, at 1:10 PM, Wendy wrote:
>
> > I grow fennel, or rather I allow the fennel volunteers to co-exist
> > peacefully in my garden.  There are two types of fennel: herb fennel
> > and
> > bulb fennel.  I have herb fennel.  I use the leaves, finely diced,
> > in potato
> > soup/w rivels (sp?).  My fennel gets about 7ft tall in it's second
> > year, and
> > does not produce much of a bulb.  Bulb fennel is a specialty type
> > grown for
> > its huge bulbs which are often used like onions but with a completely
> > different flavor.  I planted my fennel about 9 years ago and it has
> > come up
> > all over my garden ever since (I leave the seed heads on over the
> > winter for
> > this purpose).  Fortunately, it does not make a pest of itself.
> >
> > Wendy
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