This weekend I am making a family favorite knoephla Soup! I typically make the recipe from the knoephla bag, because I am pretty intimidated by making actual knoephla, even though I have been told it is really easy. Here is the “secret” family recipe. (Hopefully pictures to follow)
Knoephla Soup
1 medium onion, chopped
1 tsp. white or black pepper
8 oz. carrots, diced
1.5 oz. chicken soup base
8 oz. celery, diced
2 lbs. potatoes (cubed)
4 oz. butter or margarine
2 lbs. Baker Boy Dumpling Dough
3 quarts water
8 oz. heavy whipping cream
2 tsp. salt
1 tsp. parsley flakes
Step 1: In a stock kettle, sauté vegetables over medium heat until tender (al dente).
Step 2: Add water, salt, pepper, chicken soup base and potatoes. Bring to a rapid boil over high heat. Step 3: When potatoes are soft, add the dumplings and reduce heat to medium. Simmer until dumplings are done. If you wish to thicken the stock, you can add a roux or potato flakes at this time. Step 4: Add whipping cream and
parsley flakes after the soup is completely cooked. Makes 5 quarts
NOTE: Be careful not to overheat the soup with the added cream. If it is heated too high, the soup will curdle.
