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Knoephla Soup


4 cups chicken broth
1 cup heavy cream
2 large red potatos, cubed
2 carrots, chopped
2 stalks of celery, chopped
1 TBSP dried herbs
1 bay leaf
salt & pepper

1-1/2 cups flour
1/2 cup milk
3/4 tsp baking powder
1/4 tsp salt


1. In a large pot, combine broth and herbs.
2. Make knoephla. In a mixing bowl combine flour, baking powder, salt, and milk to form a stiff dough. Add more milk or flour 1 tsp at a time as necessary. Be careful to not overwork the dough or the dumplings will be too dense and end up tough.
3. Form the dough into a rope and cut it into 1/4 inch cubes.
4. Add dough to simmering broth, cover and simmer 30 minutes.
5. Add vegetables, simmer 30 more minutes until vegetables are soft and knoephla are cooked though.
6. Add cream, heat 10 more minutes until soup is simmering again.