Recipe: Perfect Kneophla soup
Kneophla soup. Knoephla soup is a German potato soup with homemade dumplings that will keep you warm and full during the cold winter months. PrThis is a recipe that the Germans from Russia who moved to North Dakota make. To make the knoephla dumplings, in a large mixing bowl with dough hook attachment, mix together all the ingredients and kneed until elastic dough forms.
For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables. Try out this rich, buttery, creamy traditional German soup today and make some Knoephla soup! You can have Kneophla soup using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Kneophla soup
- It’s 2-3 of potatoes.
- Prepare 2 sticks of butter.
- Prepare 1 of chopped onion.
- Prepare 12 cups of water.
- Prepare 6 Tbls of granulated chicken broth.
- You need 1 of bay leaf.
- Prepare to taste of Salt pepper.
- Prepare 1/2 pint of heavy whipping cream.
- It’s 1/4 C of Parsley flakes.
- Prepare of Kneophla dough:.
- Prepare 2 1/2 cups of flour.
- You need 1 cup of water.
- It’s 1 of egg.
It is a chicken based soup that has cream, butter, and a few different vegetables. Typically, you will find potatoes, carrots, and celery in the soup. Then, there are the dumplings, which make it Knoephla Soup. Knoephla Soup is a German soup, with potatoes and dumplings.
Kneophla soup instructions
- Peel potatoes and cut into quarters. Bring to a boil in one pot..
- In a large soup pot melt butter and sauté chopped onions. Add granulated chicken broth and make a rue. Add the water mixing rue completely..
- Add bay leaves to the water. Start making dough while bring the water to a boil..
- Mix flour, water and egg in a bowl. On a lightly floured surface flip bowl over dumping dough mixture out. Knead dough into a ball. Add flour as needed to make dough not sticky. Cut your ball of dough into workable sizes for your surface. And place back into the bowl..
- Moderately Flour your surface and place one ball of dough on the flour to roll out with a rolling pin. 1/8 thick. Sprinkle top of dough with more flour and rub across the top. (make sure both sides aren’t sticky). Use a pizza cutter to cut dough into SMALL squares. Use a dough scraper to lift kneophla off your surface and place onto a cookie sheet. (Don’t worry about the extra flour). Add to the boiling water and quickly stir to keep them from sticking to each other..
- Repeat until you have added all of your dough..
- Potatoes should be done by now. Drain the water, and lightly mash potatoes and add to the soup..
- Add the cream and bring to a simmer. Remove bay leaves and add a handful of parsley flakes. Stir and enjoy ❤️ add salt and pepper to taste..
- Can be frozen for later..
It's very famous in North Dakota. Being half German half Norwegian, I wanted to feature more recipes from this state and so I'd thought I'd start with this soup. It's creamy, rich, and very hearty. Filled with onions, carrots, celery, potatos, and little dumplings. Knoephla (neh-fla) are little chewy dumplings that made their way to this area with German immigrants and are most commonly enjoyed in creamy potato soup, but can also be sautéed with sauerkraut and sausage or put into hotdish.