KNEPHLA SOUP

KNEPHLA SOUP

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    14½ oz cans chicken broth

  • 2

    cubes chicken bouillon

  • ¾

    cup chopped carrots

  • ½

    cup chopped celery

  • 1

    small onion, chopped

  • 8

    medium potatoes, cubed

  • ½

    tsp salt

  • 2

    pints cream

  • 3

    Tbsp butter

  • Dough:

  • 4

    cups flour

  • 2

    tsp baking powder

  • 1

    tsp salt

  • 2

    eggs, beaten

  • 1

    cup water

Directions

Put carrots, celery and potatoes in a kettle and add enough water to cover. Boil vegetables about 15 minutes. Cook until almost done, but not quite. Drain. Set aside. Prepare dough by mixing together flour, baking powder and salt. Mix well. Add beaten eggs and water. Roll dough into strips, cut about 1 inch pieces. In large saucepan,add chicken broth, bouillon and onion. Boil approximately 10 minutes. Drop pieces of dough into boiling mixture, reduce heat to medium. Cook dough about 15 minutes, until done. Add potatoes, celery and carrots. Reduce heat to low. Add cream. Serve.


Nutrition

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