Instructions: This is a potato-dumpling soup, and it sounds like a double batch of starch. It is just that. The rivels, which means "lumps," give the soup a thick richness that is very filling. This is a very healing dish on a cold winter day.

Bring the chicken stock to a boil in a 4-quart stockpot. Add the diced potatoes and cook until tender. Add the butter, milk and celery leaves.

Bring to a simmer and add salt and pepper to taste. I love lots of pepper in this dish.

In a small bowl stir the beaten egg into the flour. Stir with a fork until you have a grainy mixture. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes. Be carefulwith these rivels, as they will lump up.

Serve with the chopped egg and parsley garnish.

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