OMG Please HELP!!!!?!
Does anyone know of an authentic recipe for Knoephla soup....I would really appreciate it! Thank you!?
Answers: Ok....I looked up a recipe for Knoephla soup, a German dumpling soup, I have never made it before, so I made it today...but it wasn't the way I remember it.....It wasn't thick like chowder and the dumplings were too stiff...the recipe said make a stiff dough, but I don't think that was right.
Does anyone know of an authentic recipe for Knoephla soup....I would really appreciate it! Thank you!?
For German dumplings you do not want to use milk.German dumpling are also heavy...
Knoephla Dumplings
1 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup water
1 egg
Mix dry ingredients in a small bowl.
Mix egg and water in a measuring cup. Pour liquid into dry ingredients and mix with spoon. Spread 1/4 cup flour on the counter and knead dough until smooth.
Break dough into six or eight pieces. Roll between hands into long, thin pieces (smaller than your little finger). Use small amount of flour to prevent dough from sticking to hands and counter. Cut with a scissor in small (approx. 1/2-inch) pieces.
Knoephla/Knepfla Soup
8 cups chicken broth or chicken stock
2 large celery ribs , diced
1 medium carrot , diced
1 small onion , diced
2 medium potatoes , diced
salt & pepper
Dough
2 cups flour
1 egg
1 teaspoon salt
1/2 cup water or milk
Finishing addition
1 1/2 cups half-and-half cream
Directions
1 Simmer the vegetables and salt/pepper in the broth/stock until tender.
2 Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. Cook 10 minutes or until done.
3Add 1 ? cups half & half and serve. You can simmer to desired thickness.
Dumplings look like little brains :p
1/2 cup butter, cubed
3 medium potatoes, peeled and cubed
1 small onion, grated
3 cups milk
6 cups water
6 teaspoons chicken or 3 vegetable bouillon cubes
KNOEPHLA:
1-1/2 cups all-purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt
In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil.
Meanwhile, combine knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Yield: 8-10 servings (2-1/2 quarts).
Would this happen to be the recipe you were looking for?
Knoephla Soup
Melt 1/8 pound of butter; add 1/2 cup cubed celery and 1/2 cup cubed onion. Simmer.
Cook 3 diced potatoes and 3 diced carrots with 1/2 teaspoon salt in water enough to cover. Cook till tender; drain and save liquid.
In large container, combine:
1 can chicken broth
1 can cream of chicken soup
1 cup cream
1 cup potato-carrot liquid
6 ounces evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cubed onion
* Bring to a boil. Add the simmered celery-onion mixture and the diced potatoes and carrots. Add knoephla (see below). After adding knoephla, bring to a gentle boil, turn off heat and serve. If too thick, add more liquid or water. If this is made ahead of time, it has a better flavor.
Knoephla Dough:
2 cups flour
2 eggs
3/4 cup water
1 teaspoon salt
1/4 teaspoon baking powder
* Mix flour, eggs, salt and baking powder together. Add water and mix with a fork until smooth.
Have ready a kettle of boiling salted water to drop dough into. Scoop a large spoonful of dough, and with a smaller spoon, push off small amounts of dough into boiling water. Do this till all dough is used up. If the knoephla get too large, take a scissors and snip into the water and cut them smaller.
Boil gently about 20 minutes; they will drop to the bottom of the pot. Drain and wash extra starch off them with hot water. Add to boiling mixture above.
nfd?