Pennsylvania Dutch Chicken & Corn Soup With Rivels (or "Lumpy Soup")
Boil for 1 ½ hours in 8 cups of water, in big pot:
- About 3 ½ pounds fresh, meaty chicken (2 legs and 2 split breasts), with the skin pulled off
- 1 medium yellow onion, cut chunky
- 3 big stalks celery with the leaves, cut chunky
- 3 large carrots, peeled and cut chunky
- ¾ teaspoon freshly grated nutmeg
- 1 tablespoon freshly snipped basil
- ¼ teaspoon freshly ground black pepper
- 2 ½ teaspoons salt
- Remove chicken pieces, pull meat off bones and return it to the broth (discard bones).
- Hard boil one egg, coarsely chop it and set aside.
- Cut corn kernels off of five ears of fresh, raw corn and add to soup.
- Mix 2/3 cup unbleached flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ tablespoon freshly snipped parsley (English broad-leafed). Mix and add to flour: ¼ cup homogenized milk, 1 tablespoon soft or melted butter (cooled), 1 egg.
- Bring the soup to a steady boil and drop in the batter by ¼ teaspoon or pea-sized lumps. Simmer for about five minutes until they float to the top and dry out a little. Stir in the chopped hard-boiled egg and serve.
- This soup is best enjoyed with a big glass of whole milk and Williamsburg Orange Cake. Guaranteed to satisfy a big, hungry family.
- 1 ½ cups whole wheat flour
- 1 cup unbleached white flour
- 1 cup brown sugar
- ½ cup white sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cup buttermilk
- ¾ cup butter (softened)
- 3 eggs
- 1 ½ teaspoons vanilla extract
- 1 tablespoon freshly grated (coarse) orange rind
- 1 cup golden raisins, chopped
- 1 cup pecans, chopped
- Grease, flour, and put parchment paper in two 9-inch round pans. Pour in batter and bake at 350 F. for about 30-35 minutes. Cool in pans ten minutes, then invert on rack, pull off parchment, and cool.
- ½ cup butter
- 4 ½ cups powdered sugar
- Dash salt
- 1 tablespoon coarsely grated orange peel
- 4 tablespoons fresh orange juice
Olivia Stoddard, plays "Mother" in Alameda Civic Light Opera's presentation of "Ragtime"