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Knoephla soup

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Ingredients

  • 1/2 cup butter, cubed
  • 3 medium potatoes, peeled and cubed
  • 1 small onion, grated
  • 3 cups milk
  • 1 cup heavy whipping cream
  • 6 cups water
  • 7 chicken bouillon cubes
  • Knoephla
  • 1-1/2 cups all-purpose flour
  • 1 egg, beaten
  • 5 to 6 tablespoons milk
  • 1/2 teaspoon salt

Details

Preparation

Step 1

Directions

In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk, cream and heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil.

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.

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