Knefla Soup

By NicoleS

Ingredients

• Knephla Dough:
• 2 cups flour
• 1 egg, beaten
• 1/4 tsp. salt
• 1/2-3/4 cup warm water (enough to make a soft dough)
• Knephla Soup:
• 1 onion, diced
• 1 rib celery, diced
• 1 russet potato, peeled and diced
• 1/2 stick butter
• 1 can chicken broth
• 1 cup milk
• 1 Tbsp. chicken bouillon
• 1 tsp. onion salt
• 1/4 tsp. celery salt
• 1/4 tsp. pepper
• 1/4 cup mashed potato flakes, if needed to thicken

Details

Adapted from bing.com

Preparation

Step 1

To make the knephlas, whisk together the flour and salt. Make a well in the center of the flour and add the beaten egg. Add water slowly and combine to make a soft dough. Knead until smooth. With a rolling pin roll out dough to 1/4" thickness. Use a pizza cutter to cut dough in 1/4" squares. Cook dough in boiling, salted water until they float to the surface.

To make the soup, in a large pot melt butter over medium heat. Add potatoes, onions and celery and cook slowly until onions are translucent. Add chicken broth, milk and seasonings. Add 1/4 cup potato flakes to thicken soup to desired consistency. Add knefla when ready and simmer until potatoes are tender.

Optional: Cook onions & celery in butter until tender, add broth, milk and seasonings and simmer until warm. Strain cream mixture to remove celery and onions. Add cream mixture back to pot with potatoes and cooked kneflas until potatoes are tender.