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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. Ingredients:
1/2 cup butter, cubed |
3 medium potatoes, peeled and cubed |
1 small onion, grated |
3 cups milk |
6 cups water |
6 teaspoons chicken or 3 vegetable bouillon cubes |
knoephla: |
1-1/2 cups king arthur unbleached all-purpose flour |
1 egg, beaten |
5 to 6 tablespoons milk |
1/2 teaspoon salt |
minced fresh parsley, optional |
Directions:
1. In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil.
2. Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired. Yield: 8-10 servings (2-1/2 quarts).
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