Knoephla Soup
Food Ingredients:
Knoephla Dough: 1 cup flour 1 egg 1/2 cup water 1 teaspoon salt Soup: 1 cup diced onions 1 cup diced potatoes 3 chicken bouillon cubes Salt& pepper to taste 4 cups milk 1/2 cup cream
Recipe preparation:
1 For the knoephla, combine dough ingredients to make a medium stiff dough, add more flour if needed. Chill. 2 Once chilled, take 2 tablespoons of dough at a time and roll between palms of hands until they’re about as thin as a pencil. 3 On a floured surface, cut rolls into ½-inch pieces. 4 Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephla won’t stick together. 5 Drain & reserve. 6 To prepare the soup, sauté onions in 2 tablespoons of butter. Add potatoes and bouillon cubes. Add enough water to cover ingredients and cook for about 25 minutes. 7 In a large kettle combine the cooked knoephla, potato mixture, milk and cream. There should be enough milk to cover. Simmer for another 20 to 30 minutes, stirring occasionally.
Recipe source: Foodista recipe
