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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Knoephla Soup

Serves 6 · 120 minutes

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.

Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  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.