Simple Rivvel Soup

Rivvels:

3/4 cup of flour
1 egg

Put the flour in a bowl. Break in the egg and mix with a fork until dry and crumbly.

Soup:

2 tablespoons of butter
2 quarts of milk

Brown the butter in a medium-size soup pot.

Add the milk and bring to the boil.

Crumble the rivvels slowly into the soup, stirring constantly.

Return the soup to the boil, cook a few minutes until the rivvels are tender, a few minutes.

Turn off the heat and season to taste with salt and pepper.

Note:
Very thinly sliced celery and/or finely minced carrot and/or a wee bit of finely diced onion may be added before the rivvels. Just be sure they have enough time to cook before adding the rivvels.