Friday, November 13, 2009

Knoephla Soup

1 Tbl. butter
1/2 cup chopped onion
6 cups water
3 Tbl. chicken base
1 bay leaf
4 medium potatoes (peeled and diced)
1 pint half and half or milk
1 tsp. salt
1 Tbl. parsley flakes
1/2 tsp. pepper
1 small bag knoephla dumplings ( about 1 1/2 lbs.)

In a medium-sized soup kettle, saute onion in butter. Add
water, chicken base, bay leaf, potatoes, and knoephla. Bring
to boil, reduce heat and simmer 20 minutes. Add milk or half
and half and seasonings, and simmer 5 to 10 minutes. Remove
bay leaf.

Makes 12 cups.

For those who prefer to make their own knoephla rather that
buy the frozen ones, you can use the following:

1 3/4 cups flour
1 tsp. salt
1 egg
1/2 cup water

Mix above ingredients and cut into boiling soup.

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