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We hope you got insight from reading it, now let’s go back to kneophla soup recipe. To cook kneophla soup you need 13 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Kneophla soup:
- Take 2-3 potatoes
- Get 2 sticks butter
- Get 1 chopped onion
- Use 12 cups water
- Use 6 Tbls granulated chicken broth
- Take 1 bay leaf
- Provide to taste Salt pepper
- Prepare 1/2 pint heavy whipping cream
- You need 1/4 C Parsley flakes
- Provide Kneophla dough:
- You need 2 1/2 cups flour
- Get 1 cup water
- You need 1 egg
Instructions to make Kneophla soup:
- Peel potatoes and cut into quarters. Bring to a boil in one pot.
- In a large soup pot melt butter and sauté chopped onions. Add granulated chicken broth and make a rue. Add the water mixing rue completely.
- Add bay leaves to the water. Start making dough while bring the water to a boil.
- Mix flour, water and egg in a bowl. On a lightly floured surface flip bowl over dumping dough mixture out. Knead dough into a ball. Add flour as needed to make dough not sticky. Cut your ball of dough into workable sizes for your surface. And place back into the bowl.
- Moderately Flour your surface and place one ball of dough on the flour to roll out with a rolling pin. 1/8 thick. Sprinkle top of dough with more flour and rub across the top. (make sure both sides aren’t sticky). Use a pizza cutter to cut dough into SMALL squares. Use a dough scraper to lift kneophla off your surface and place onto a cookie sheet. (Don’t worry about the extra flour). Add to the boiling water and quickly stir to keep them from sticking to each other.
- Repeat until you have added all of your dough.
- Potatoes should be done by now. Drain the water, and lightly mash potatoes and add to the soup.
- Add the cream and bring to a simmer. Remove bay leaves and add a handful of parsley flakes. Stir and enjoy ❤️ add salt and pepper to taste.
- Can be frozen for later.
Knoephla, also spelled knephla / ˈ n ɛ f l ə /, is a type of dumpling, commonly used in soups. The word is related to the modern German dialect word Knöpfle, meaning little knob/button. Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew. It is particularly common in the U. S. states of Minnesota, South Dakota, and North Dakota, where there was.
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