Knoephla Soup
Knoephla soup is a common dish served in the U.S. states of North Dakota and Minnesota. This recipe is from Preacherman777's contribution on English Wikipedia.
Total Time
2 hours
Servings
6–8
Knoephla yielded from 2 cups of flour
2 qt (2 L) water
2 tbsp (30 ml) chicken soup base
1 cup (250 ml) onion, chopped
1 cup (250 ml) butter
2 lb (900 g) potatoes, cubed
1 cup (250 ml) heavy whipping cream
1 tsp (5 ml) chopped parsley (optional)
Salt
Pepper
Melt the butter in a large soup kettle over medium heat. Add the add the onion, and sauté until onions are tender.
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, and cook until the dumplings are soft.
Add the potatoes, then simmer over medium heat until dumplings and potatoes are done throughout.
Remove from heat. Add the cream, then season with parsley as well as salt and pepper to taste.
- •If you need to reheat the soup, use low heat so the cream doesn't curdle.