Popcorn Soup
Makes 4 servings.

Ingredients

1 – egg
1 – cup flour
5 – cups milk
3 – tablespoon butter
2 – teaspoons parsley, chopped
2 – hard-boiled egg yolks, chopped
2-1/2 - cups popcorn (already popped)
1/8 – teaspoon cayenne pepper

Directions

• In a mixing bowl, beat egg and sift flour.  Blend together, chopping lightly with a spatula until batter flakes into Rivvels or lumps.
• In a stockpot at a moderate heat, slowly bring milk to a boil.  
• When at the boil, add the butter, and simmer for 5 minutes.  
• 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 pepper.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.