Ingredients and Weight:
- 4 large potatoes, peeled and chopped (about 1.5 kg)
- 500 grams of bacon, chopped
- 1 liter of chicken broth
- 4 cups of milk
- 1 cup of shredded cheese
- 1/2 cup of chopped fresh chives
- Salt and pepper to taste
- 2 eggs, beaten (for rivels)
- 1 cup of all-purpose flour (for rivels)
- 1 tsp baking powder (for rivels)
Preparation Time:
- Preparation Time: 1 hour 30 minutes (including chilling time for rivels)
- Cooking Time: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large pot, boil the chopped potatoes until tender.
- In a separate pan, cook the bacon until crispy. Set aside.
- When the potatoes are cooked, add the chicken broth and milk. Bring to a boil.
- Add the cheese and stir until melted. Season with salt and pepper.
- Prepare the rivels: In a bowl, combine the eggs, flour, and baking powder. Mix well and chill for 30 minutes.
- Drop the chilled rivels mixture by spoonfuls into the soup.
- Top with the cooked bacon and fresh chives.
- Transfer to an oven-safe dish and bake for 20-25 minutes or until the rivels are golden brown and bubbling.
Nutritional Information: (per serving)
- Calories: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 20g
Dish Characteristics:
- A creamy and rich soup with a unique texture from the rivels.
- Bacon adds a crispy and salty contrast to the creamy soup.
- The chives provide a fresh herby flavor.
User Comments:
- "This is a great dish for a cold winter night! The combination of creamy soup and crispy bacon is addictive."
- "The rivels were a unique addition to the soup, giving it a fun and different texture."
- "I loved the fresh chives on top; they added a great flavor."
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- When making the rivels, make sure to chill them for at least 30 minutes before adding them to the soup to ensure they hold their shape.
- Adjust the seasoning according to taste before baking to ensure it's just right.
