Knepfla Soup
"This is an easy dish to make. While your stock and vegetables are cooking you are making the knepflas; the last 30 minutes of cook time are passive.
I often end up adding more flour to the knepflas, so they are not sticky and easier to work with."
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 potatoes, peeled and chopped
- 1 onion, chopped
- 3 carrots, sliced
- 2 stalks celery, sliced
- 5 cups chicken stock
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1⁄4 cup margarine
- 1 (12 ounce) can evaporated milk
- 2 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 1 cup milk
directions
- In stock pot combine potatoes, onion, carrots, celery, stock, parsley, salt, pepper and butter. Simmer soup until vegetables become tender.
- In a separate bowl mix flour, egg, salt, and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
- Once vegetables are tender add knepfla pieces and let simmer for 30 minutes.
- Add evaporated milk, stir and serve.
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Reviews
-
Very good! Agree with the author that the knepfla dough has too much liquid. Next time will use 1 egg + milk to equal 1/2 cup. I also added some diced ham and 1 c half & half to the finished soup to make it creamier.
