Makes 4 servings.
egg yolks, chopped
popcorn (already popped)
a mixing bowl, beat egg and sift flour.
Blend together, chopping lightly with a spatula until batter flakes
into Rivvels or lumps.
a stockpot at a moderate heat, slowly bring milk to a boil.
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.
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.
Heat (on stove or in microwave) and pour into a thermos.
When you get to the picnic or tailgate site, just pour and enjoy.