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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Knoephla Soup (German Soup) Recipe

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This recipe for Knoephla Soup (German Soup) is from RED RIVER RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ CUP BUTTER OR MARGARINE
2 TO 3 MEDIUM POTATOES, DICED
3 CARROTS, GRATED
2 STALKS CELERY, DICED
1 MEDIUM ONION, FINELY MINCED
SAUTE’ VEGETABLES IN THE BUTTER/MARGARINE.
ADD 6 CUPS WATER, PEPPER TO TASTE AND 3 TBSP CHICKEN BASE TO ABOVE MIXTURE AND LET BOIL UNTIL VEGETABLES ARE TENDER.
ADD 3 CUPS MILK, KNOEPHLA (AS MADE BELOW), AND ABOUT 1 CUP CREAM. JUST REHEAT TO BELOW THE BOILING POINT.
Directions:
Directions:
KNOEPHLA
2 CUPS FLOUR
1 BEATEN EGG
½ TSP SALT
ABOUT ¾ CUP MILK OR WATER, ENOUGH TO MAKE A SOFT DOUGH.
MIX ABOVE INGREDIENTS TOGETHER TO MAKE A SOFT, STICKY DOUGH.
BRING A LARGE POT OF WATER TO BOILING. DROP BITS OF DOUGH INTO BOILING WATER, KEEPING THE WATER AT BOILING POINT. I LIKE TO PUT DOUGH IN ONE HAND AND CUT BITS OF DOUGH OFF AND DROP INTO WATER, DIPPING KNIFE INTO WATER BETWEEN EACH CUT. MAKE THE PIECES QUITE SMALL.

 

 

 

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