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    You are in: Home / Recipes / Potato-Spinach Soup With Rivels Recipe
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    Potato-Spinach Soup With Rivels

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    GO PSU's Note:

    Thick & creamy soup adapted from a recipe found in a community cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Rivels

    • 1 cup flour (or enough to make a dry mixture)
    • 1 egg
    • 1 dash salt

    Directions:

    1. 1
      Melt butter in large saucepan. A nonstick pan works great for an easy clean up.
    2. 2
      Add onion and celery: cover and cook over low heat until tender (about 15 minutes); stirring occasionally.
    3. 3
      While onions are cooking, make the rivels with the egg and flour and set aside. (Flour and egg mixture should be a little dry and crumbly)Don't over mix.
    4. 4
      When the onion is cooked, blend in flour. Add water and broth, potatoes and salt: stirring constantly. Bring to a boil, when you have a nice boil, add the rivels and stir gently. Cover and simmer about 30 minutes until potatoes are tender. Stir occasionally. (If it gets too thick, add a little more water or broth)
    5. 5
      Finally, add spinach and cheese and simmer uncovered until cheese is melted. Add milk and heat thoroughly.

    Ratings & Reviews:

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    Nutritional Facts for Potato-Spinach Soup With Rivels

    Serving Size: 1 (349 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.2
     
    Calories from Fat 91
    29%
    Total Fat 10.1 g
    15%
    Saturated Fat 5.8 g
    29%
    Cholesterol 59.6 mg
    19%
    Sodium 386.5 mg
    16%
    Total Carbohydrate 45.0 g
    15%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.7 g
    26%
    Protein 10.6 g
    21%

    The following items or measurements are not included:

    Velveeta cheese

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