Knephla Soup

Instructions

1. 1

   Peel and dice potatoes.

2. 2

   Place in large kettle; add bay leaves and enough water to cover.

3. 3

   Bring to a boil, cooking until potatoes are soft, about 15 minutes.

4. 4

   Meanwhile, mix flour, salt, and water to form a soft dough.

5. 5

   Knead slightly, adding more flour as necessary to make dough manageable.

6. 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. 7

   Once potatoes are cooked, stir in knephlas; boil 5 minutes. You may need to add more water.

8. 8

   Knephlas should float when done.

9. 9

   Add milk and heat until warm.

10. 10

    Fry chopped onion in butter until golden brown; do not overcook.

11. 11

    Mix onions into warm soup;

12. 12

    serve. Add salt and pepper to taste.