Knoephla Soup
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.
Source and licence
"Knoephla Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Knoephla_Soup, revision 4524771), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Knoephla_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4524771
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by curated dish list: knoephla (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
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
- Melt the butter in a large soup kettle over medium heat. Add the add the onion, and sauté until onions are tender.
- 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.
- Add the potatoes, then simmer over medium heat until dumplings and potatoes are done throughout.
- Remove from heat. Add the cream, then season with parsley as well as salt and pepper to taste.