Knepflasoup Recipes

KNOEPHLA SOUP

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

KNOEPHLA SOUP

Steps:

• Break or chop up the carcasses of the chicken, grouse, pheasant or whatever into large pieces. Put in a large pot, add the water and bay leaves, cover and bring to a simmer. Simmer gently for 2 hours, or until the meat on the legs and wings wants to fall off the bone.
• Remove the carcasses and pick off all the meat. Reserve this. Strain the broth. You'll need at least 1 quart. Set that aside, too.
• Get a large pot of water boiling. Add a healthy pinch of salt.
• Put the flours, salt, spices and baking powder in a bowl and mix well. Add the egg and milk, mix well until you get a shaggy dough. Knead this until it all comes together, then roll it out into a log about the width of your pinkie finger.
• Slice off little dumplings and drop them into the boiling water. It will drop to a simmer. This is what you want, not a rolling boil, so adjust the heat. Let the knoephla cook until they bob on the surface, then 1 minute more. Remove them and lay them out on a baking sheet. Toss with a little oil if you want to prevent them from sticking each other.
• Heat the butter or bacon fat in a soup pot over medium-high heat. Add the onions, carrots and celery and sauté for about 5 minutes; you want everything to soften, but not brown.
• Add the picked meat, as much of the broth as you want -- I use a bit more than a quart -- and let this simmer until all the vegetables are nicely cooked, about 15 minutes. Add the dumplings and cream and cook gently for another 5 minutes. Stir in the parsley, some black pepper and serve.

KNEFLA SOUP I

Steps:

• In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
• In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
• Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
• Add evaporated milk, stir and serve.

KNOEPHLA SOUP

Steps:

• Make the soup: In a large pot, melt the butter over medium-high heat. Add the onion, carrots, celery, a good pinch of salt and a few grinds of pepper. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, 2 more minutes, or until fragrant. Stir in the stock, thyme, dill, parsley, bay leaves and potatoes; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook 40 minutes, stirring occasionally.
• Meanwhile, begin making the knoephla when the soup reaches a boil: Whisk the flour, baking powder, 1 1/4 teaspoons salt, a few grinds of pepper and the nutmeg in a medium bowl. Stir in the water and egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead for a few minutes, adding more flour as needed, until you have a smooth and stiff dough.
• Roll out the dough into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting them with flour so they don't stick together. Drop them directly into the simmering soup for the last 20 minutes.
• In the last few minutes of cooking, stir in the heavy cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving.

KNOEPHLA SOUP

Steps:

• For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
• Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
• For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
• When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
• Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!

KNOEPHLA SOUP

Steps:

• Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
• Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
• Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
• Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

EASY KNOEPHLA SOUP RECIPE - (4.1/5)

Steps:

• In a medium-sized soup kettle, saute onion in butter. Add water, chicken base, bay leaf, potatoes, and knoephla. Bring to boil, reduce heat and simmer 20 minutes. Add milk or half and half and seasonings, and simmer 5 to 10 minutes. Remove bay leaf. Makes 12 cups. For those who prefer to make their own knoephla rather that buy the frozen ones, this is how I do it. 2 cups flour 1 tsp. salt 1 egg 1 cup milk Mix above ingredients and cut into boiling soup. A different knoephla recipe 1 cup flour 1 egg ½ cup water Spoon it and dollop it into the soup and cook for 30 minutes

KNOEPHLA/KNEPFLA SOUP

Steps:

• Simmer the vegetables and salt/pepper in the broth/stock until tender.
• Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. Cook 10 minutes or until done.
• Add 1 ½ cups half & half and serve. You can simmer to desired thickness.

GERMAN KNEPFLA SOUP

Steps:

• Melt butter in large soup pot.
• Put vegetables in pot,cook until almost tender.
• Add water first, then add soup, evaporated milk, milk, and bacon.
• Stir in chicken bouillon, poultry seasoning, pepper and celery salt.
• Simmer on medium low heat for about 20 minutes, stir often.
• While soup is simmering, make Dough.
• Mix flour and baking powder together then add egg and milk.
• If dough is still to stiff add a little more milk.
• Dough should be stiff enough to hold its shape on the spoon.
• Add dough one tsp at a time in simmering soup.
• Cook soup with dough 15 min on low heat with cover on, stir often or soup will burn on the bottom.
• If it is to thick for you, add a little more milk before serving.