1/4 lb. (1 stick) salted butter
1 large white onion, finely chopped
3 stalks celery (with leaves), finely chopped
5 large russet potatoes, peeled and chopped into 1-inch cubes
1 heaping T. + 1/2 tsp. salt
1/4 tsp. black pepper
1 large handful flat-leaf parsley, finely chopped
1/2 pint heavy cream
1 quart whole milk
1 cup all-purpose flour + more if needed
1 large egg
4 large eggs, hard-boiled and roughly chopped
In a large soup pot, melt butter over medium heat. Add onions and celery; saute until onion is translucent, 15-10 minutes.
Add potatoes, 1 T. salt, and pepper, and cover with water. Increase heat to high, and bring to a boil. Add parsley, reduce heat to medium-low, and simmer for 10 minutes or until the potatoes begin to soften.
In a separate bowl, prepare the rivel mixture by placing flour, 1 egg, and a 1/2 tsp. of salt into the bowl. Using a fork, stir the egg into the dry ingredients until tiny balls of dough form. The mixture should be dry, so add 1 T. or more of flour, if needed. Set aside.
Once the potatoes have begun to soften, add the heavy cream and milk to the soup pot, and turn heat back to high. When the soup comes to a rolling boil, slowly add in the rivel mixture, a little at a time, stirring to avoid clumping.
Reduce heat, add chopped hard-boiled eggs, and simmer an additional 5-10 minutes, adding salt and pepper to taste.
Note: This recipe always tastes better the second day. We suggest you cool the finished soup, refrigerate overnight, then reheat before serving. If the soup it too thick, you can thin it out with a bit of added milk.