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Knepfla Soup
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8 cups Chicken broth
2 large stalks celery, diced
1 medium carrot
1 small onion
2 Medium potatoes, diced
2 Tbls. butter
salt and pepper to taste
Knepfla Dough:
1 3/4 - 2 cups flour
1 egg
1 tsp. salt
1/2 cup water or milk
1-1 1/2 cups Half and Half cream
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Cook all of the soup ingredients together until tender.
To make the Knepfla Dough, mix everything together to make a stiff dough. Cut with a scissors into the boiling soup. Cook for 10 minutes or until done. Heat 1-1 1/2 cups of half and half cream and add to the soup.
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| Recipe Origin: Germany |
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Submitted by: |
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Peg
North Dakota
United States |
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| This recipe has been viewed 12916 times. |
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