Knephla Soup
A family recipe for Knephla Soup from the Nelson Family Recipe Book.
Ingredients
- 3-4 medium potatoes
- 2-3 bay leaves
- 2 cups flour
- 1 tablespoon (or less) salt
- 1 medium onion
- ¼ cup butter or margarine
- 1 ¼ cups water
- 2-3 cups milk
Instructions
- 1
Peel and dice potatoes.
- 2
Place in large kettle; add bay leaves and enough water to cover.
- 3
Bring to a boil, cooking until potatoes are soft, about 15 minutes.
- 4
Meanwhile, mix flour, salt, and water to form a soft dough.
- 5
Knead slightly, adding more flour as necessary to make dough manageable.
- 6
Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors.
- 7
Once potatoes are cooked, stir in knephlas; boil 5 minutes. You may need to add more water.
- 8
Knephlas should float when done.
- 9
Add milk and heat until warm.
- 10
Fry chopped onion in butter until golden brown; do not overcook.
- 11
Mix onions into warm soup;
- 12
serve. Add salt and pepper to taste.