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Knoephla Soup





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Home > Index > Soups > 

Knoephla Soup

A lightly seasoned German dumpling and potato soup made with onions, celery, chicken broth and cream.

Knoephla Soup recipe


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servings: 4 to 6

total time: 1 hour

added on 04/22/2018

recipe by: 


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

  1. 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.
  2. 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.
  3. Pour in the chicken broth and bring to a boil over medium-high heat.
  4. Pinch off 1/2 inch pieces from your dough rope and drop them into the soup.
  5. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  6. Slowly stir in the half-and-half and cook until heated through. Add salt and pepper to taste.



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RECIPE COMMENTS

04/24/2018


Delicious and even better the next day.

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