Knoephla Soup

Pronounced /ˈnɛflə/

I am paying homage to my home state of ND with this recipe – a German soup perfectly suited for chilly, rainy days like today.

IMG_5505

Dough:

1 3/4 cups flour

1 egg

1/2 cup water

1 tsp salt

Base:

one small onion diced

2 cups potatoes (peeled and diced)

2 cups precooked ham cubed

3 chicken bullion cubes

salt and pepper to taste

3 cups milk

1 cup cream

Combine dough ingredients to make a stiff dough. Chill in the refrigerator for about an hour. Roll dough out on a floured surface and cut into small pieces (I use a pizza cutter).

IMG_5494  IMG_5495

Cook dough pieces in a kettle of boiling water for 20 minutes, stirring often. Drain and Reserve.

In a dutch oven, saute onions in 2 T. butter. Add potatoes, ham, and bullion cubes. Add enough water to cover the ingredients and cook for 25 minutes (be sure to fork test your potatoes to make sure they are done).

When the base is done, add the cooked knoephpla, milk and cream. Simmer for another 20-30 minutes.

We like to serve ours with buttered french bread. Try it! You won’t be disappointed!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s