Corn and Rivel Soup

3 cups corn

2 qts water

1 c whole milk

1 1/3 c flour

1 egg

3 tbsp butter

1 1/2 tsp salt

parsley

1) Gently boil corn – If corn is canned use whole kernel. Bring to a rolling boil for a few minutes but don’t cook.If corn is fresh then cook for about 10 minutes in the water.

1) Make rivel batter by mixing egg, flour and milk. Pour batter through a collander, letting it drop into the boiling corn.

2) Add butter and salt and raise heat to full boil. cover and boil about 5 to 7 minutes.

Eat right away so the rivels will keep their shape or they might spread through the soup.