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Knoephla Soup

Knoephla Soup — a soup recipe, 10 ingredients, about 120 min.

Serves 6 · 120 min · Soup

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1 cup (250 ml) butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup (250 ml) heavy whipping cream → lactose-free whipping cream or chilled coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Melt the butter in a large soup kettle over medium heat. Add the add the onion, and sauté until onions are tender.
  2. 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.
  3. Add the potatoes, then simmer over medium heat until dumplings and potatoes are done throughout.
  4. Remove from heat. Add the cream, then season with parsley as well as salt and pepper to taste.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0