Makes 4 servings
- 5 - cups milk
- 3 - Tablespoons butter
- 2 - teaspoons parsley, chopped
- 2 - hard-boiled egg yolks, chopped
- 2-1/2 - cup popcorn (already popped)
- 1/8 - teaspoon cayenne pepper
In a mixing bowl, beat egg and sift flour.
Blend together, chopping
lightly with a spatula until batter flakes into Rivvels
In a stockpot at a moderate heat,
slowly bring milk to a boil.
When at the boil, add the butter, and simmer for 5
Drop the Rivvels
into the soup, a few at a time, stirring for 10 minutes or
until they are cooked.
Add parsley and egg yolks and stir.
To serve the soup, divide the popcorn into fourths and
place in soup 4 soup bowls.
Ladle the soup over the popcorn and garnish with cayenne