Cookbook:Knoephla Soup

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Knoephla Soup
CategorySoup recipes
Time1 - 2 hours
Another variety of Knoephla soup

Knoephla soup is a common dish served in the U.S. states of North Dakota and Minnesota.

Recipe formatted from Preacherman777 contribution on English Wikipedia.

Ingredients[edit | edit source]

  • Knoephla yielded from 2 cups of flour
  • 2 qts / 2 L water
  • 2 Tbsp / 30 mL chicken soup base
  • 1 cup / 250 mL onion, chopped
  • 1 cup / 250 mL butter
  • 2 lbs / 900 g potatoes, cubed
  • 1 cup / 250 mL heavy whipping cream
  • 1 tsp / 5 mL parsley (optional)

Procedure[edit | edit source]

  1. In large soup kettle, add the onion and butter. Sauté on medium heat until onions are tender.
  2. Add the water and soup base. Bring to a rapid boil over high heat. Add the knoephla by dropping them into the boiling broth. Stir until they all float to the top.
  3. Add the potatoes when the dumplings are soft. Simmer on medium heat until dumplings and potatoes are done throughout.
  4. Remove from heat. Add the cream, season with parsley, salt and pepper to taste.

Reheating[edit | edit source]

If you need to reheat the soup, use low heat so the cream doesn't curdle.