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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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:
1. In stock pot combine potatoes, onion, carrots, celery, stock, parsley, salt, pepper and butter. Simmer soup until vegetables become tender.
2. 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.
3. Once vegetables are tender add knepfla pieces and let simmer for 30 minutes.
4. Add evaporated milk, stir and serve.
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