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Knoephla Soup
A lightly seasoned German dumpling and potato soup made with onions, celery, chicken broth and cream.
Recipe Keywords:
dumplingknoephlasoupsoupseasypotatogerman
servings: 4 to 6
total time: 1 hour
recipe by: Frankie
Ingredients
- 2 TBSP unsalted butter
- 1 large onion, diced
- 1 celery rib, diced
- 1 large potato, peeled and cubed
- 6 cups chicken broth
- 1 cup half-and-half
- salt & pepper
- Knoephla Dough:
- 2 cups all-purpose flour
- 1/2 cup whole milk
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp salt
Directions
- Mix together the dough ingredients to form a stiff dough. Roll the dough into a long 1/2 inch rope (you may need to flour your hands a bit) and set aside.
- In a dutch oven or large pot melt the butter over medium heat. Add The onion, celery, and potato. Cook, stirring occasionally, about 2 minutes.
- Pour in the chicken broth and bring to a boil over medium-high heat.
- Pinch off 1/2 inch pieces from your dough rope and drop them into the soup.
- Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
- Slowly stir in the half-and-half and cook until heated through. Add salt and pepper to taste.
Delicious and even better the next day.