KNOEPHLA SOUP
This is not a soup for those watching calories! A German potato soup with small dough balls that I grew up with. It is rich, creamy, and will stick to your ribs. The women in the family have been making this soup for generations, and I've added my own twist to the base recipe.
Provided by Angi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
- Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
- Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
- Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 258 calories, Carbohydrate 30.2 g, Cholesterol 50.5 mg, Fat 12.5 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 7.4 g, Sodium 452.7 mg, Sugar 4.4 g
KNOEPHLA SOUP
Provided by Molly Yeh
Time 1h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
- Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
- For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
- When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
- Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!
KNEFLA SOUP I
I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe.
Provided by Sue H.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
- In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
- Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
- Add evaporated milk, stir and serve.
Nutrition Facts : Calories 548.7 calories, Carbohydrate 83 g, Cholesterol 52.9 mg, Fat 17.2 g, Fiber 6.9 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 1783.6 mg, Sugar 12.3 g
KNOEPHLA/KNEPFLA SOUP
This is a popular creamy chicken stock soup with diced potatoes, carrot, celery and onion with little dumplings dropped in after the veggies have just become tender. I actually submitted this recently to our work cafeteria's "Souper Bowl" competition and was picked to cook and serve it. good thing the head chef did the math - it turned out great at 12 gallons! My husband scored the recipe from a friend's wife who offered him a bowl when he was doing some handy-man work at their house. Lucky for me he never turns down a lunch offer - it yields me some tried and true recipes! I have added cubed/shredded cooked left-over chicken to make it even more hearty. You can also garnish with some crumbled cooked bacon bits. I feel that Yukon Gold potatoes work best. If you can eat just a cup, good for you - it'll last longer then. With us, big bowls are the only way!
Provided by BinkyKat
Categories German
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Simmer the vegetables and salt/pepper in the broth/stock until tender.
- 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.
- Add 1 ½ cups half & half and serve. You can simmer to desired thickness.
KNEPFLA SOUP
Make and share this Knepfla Soup recipe from Food.com.
Provided by peacemaker
Categories German
Time 1h5m
Yield 1 soup, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all soup ingredients except milk in a large kettle.
- Cook until vegetables are tender.
- While cooking prepare Knepfla:.
- mix flour, egg, and water then cut into small pieces.
- To kettle add canned milk and bring to a boil.
- Drop knepfla into soup.
- Simmer about 10 minutes.
- Serve hot.
Nutrition Facts : Calories 333.2, Fat 12.2, SaturatedFat 3.7, Cholesterol 39.9, Sodium 356.4, Carbohydrate 47.6, Fiber 4.6, Sugar 2.8, Protein 9.3
KNEFLA SOUP II
This is a German recipe from my grandmother.
Provided by SHYNEON
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.
- Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.
- While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.
- Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 27 g, Cholesterol 90.6 mg, Fat 26.4 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 12.5 g, Sodium 296.7 mg, Sugar 5.4 g
KNEPFLA SOUP
This is an easy dish to make. While your stock and vegetables are cooking you are making the knepflas; the last 30 minutes of cook time are passive. I often end up adding more flour to the knepflas, so they are not sticky and easier to work with.
Provided by Anchorage Chef
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In stock pot combine potatoes, onion, carrots, celery, stock, parsley, salt, pepper and butter. Simmer soup until vegetables become tender.
- In a separate bowl mix flour, egg, salt, and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
- Once vegetables are tender add knepfla pieces and let simmer for 30 minutes.
- Add evaporated milk, stir and serve.
Nutrition Facts : Calories 592.2, Fat 17.3, SaturatedFat 5.9, Cholesterol 63.4, Sodium 1288.4, Carbohydrate 89.1, Fiber 7.2, Sugar 7.4, Protein 20.6
KNOEPHLA SOUP
Here in North Dakota we love Knoephla Soup! I was introduced to it by my DH and loved it ever since! We have a place called Kroll's Diner run by two older Norwegian ladies! They make it the best I have ever had! The are famous for saying "SIT DOWN AND EAT!" And we do! :)
Provided by HotPepperRosemaryJe
Categories Lunch/Snacks
Time 1h10m
Yield 1 soup, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot add water and broth, then add onion, celery, potatoes, bouillon cubes and spices. Boil until potatoes are done, about 12-15 minutes. Add cream and knoepfla. Simmer 30-40 minutes.
- Knoephla Dough a German dumpling:.
- Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water -- some here do.
- Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.
- This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr -- So come in and "Sit Down and Eat!".
Nutrition Facts : Calories 617.9, Fat 20.5, SaturatedFat 12, Cholesterol 66.6, Sodium 2048, Carbohydrate 91.9, Fiber 5.1, Sugar 3.4, Protein 15.9
GERMAN-RUSSIAN-DAKOTA KNEFLA
This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.
Provided by Megan
Categories Main Dish Recipes Dumpling Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
- Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g
GERMAN KNEPFLA SOUP
My husband and any one I have served this soup to love it. I was looking in a cook book for Knepfla soup and I found one. But we don' t like celery and I didn't have some of the stuff it called,for so I substituted. It is the best Knepfla soup I had. And the bacon adds some good flavor to it.
Provided by michele frank
Categories German
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large soup pot.
- Put vegetables in pot,cook until almost tender.
- Add water first, then add soup, evaporated milk, milk, and bacon.
- Stir in chicken bouillon, poultry seasoning, pepper and celery salt.
- Simmer on medium low heat for about 20 minutes, stir often.
- While soup is simmering, make Dough.
- Mix flour and baking powder together then add egg and milk.
- If dough is still to stiff add a little more milk.
- Dough should be stiff enough to hold its shape on the spoon.
- Add dough one tsp at a time in simmering soup.
- Cook soup with dough 15 min on low heat with cover on, stir often or soup will burn on the bottom.
- If it is to thick for you, add a little more milk before serving.
KNOEPHLA (DAKOTA CHICKEN-AND-DUMPLING) SOUP RECIPE - (5/5)
Provided by mz0926
Number Of Ingredients 12
Steps:
- Instructions 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Remove and discard skin. 2. Pour off all but 1 teaspoon fat and return pot to medium heat. Add onion and cook until just beginning to brown, 3 to 5 minutes. Add broth, chicken, and 1¼ teaspoons salt and bring to boil. Reduce heat to medium-low, cover, and simmer until chicken is tender, about 30 minutes. 3. Meanwhile, whisk flour, 1 teaspoon salt, ½ teaspoon pepper, and baking powder together in large bowl. Whisk eggs, ½ cup half-and-half, and water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use. 4. Remove chicken from pot and set aside. Add potatoes to broth and simmer for 10 minutes. Cut ¼ inch off corner of batter bag. Pipe batter into simmering broth, snipping dumplings with moistened kitchen shears every ½ to ¾ inch as extruded. Simmer until dumplings float to surface, 10 to 15 minutes, stirring occasionally. 5. Shred chicken meat into bite-size pieces and add to soup. Remove soup from heat and stir in remaining ½ cup half-and-half. Season with salt and pepper to taste. Serve.
More about "knepfla soup recipes"
KNOEPHLA SOUP - CLASSIC NORTH DAKOTA KNOEPHLA SOUP
From honest-food.net
4.8/5 (6)Total Time 3 hrsCategory Lunch, Main Course, SoupCalories 257 per serving
- Break or chop up the carcasses of the chicken, grouse, pheasant or whatever into large pieces. Put in a large pot, add the water and bay leaves, cover and bring to a simmer. Simmer gently for 2 hours, or until the meat on the legs and wings wants to fall off the bone.
- Heat the butter or bacon fat in a soup pot over medium-high heat. Add the onions, carrots and celery and sauté for about 5 minutes; you want everything to soften, but not brown.
THE MOST DELICIOUS OLD-FASHIONED GERMAN KNOEPHLA …
From thenewlighterlife.com
4.5/5 (8)Total Time 1 hr 15 minsCategory Main CourseCalories 461 per serving
MARCELLA HAZAN WHITE BEAN SOUP REVIEW - SIMPLY RECIPES
From simplyrecipes.com
A SOUP FOR WHEN YOU JUST WANT TO BE ALONE - THE NEW YORK TIMES
From nytimes.com
CREAMY KNOEPHLA SOUP (POTATO AND DUMPLINGS) – …
From stateofdinner.com
KNOEPHLA SOUP RECIPE - DELISH
From delish.com
KNEPFLA SOUP - AGUPDATE.COM
From agupdate.com
5 ESSENTIAL SOUP RECIPES FOR FALL - MSN
From msn.com
I TRIED DOLLY PARTON’S LEGENDARY "STAMPEDE SOUP" | THE KITCHN
From thekitchn.com
BEST SOUP IN THE WEST? KNOEPFLA. KNOPFLA. KNOPHLA. KNOEFLA.
From beautifulbadlandsnd.com
KNOEPHLA SOUP: A GERMANS FROM RUSSIA TRADITION
From prairiecalifornian.com
THE CROCK-POT SOUP THAT KATIE AUSTIN SWEARS IS THE BEST FALL …
From lifestyle.si.com
KNOEPHLA SOUP - TASTY GERMAN RECIPES
From tasty-german-recipe.com
HISTORY OF KNEPHLA SOUP - RAMSHACKLE PANTRY
From ramshacklepantry.com
THE INGREDIENT HACK TO EFFORTLESSLY THICKEN MOST SOUPS
From thedailymeal.com
CHILLED SOUP RECIPES FOR HOT FALL DAYS - LOS ANGELES TIMES
From latimes.com
9 RECIPES INSPIRED BY FAMOUS LITERARY MEALS - THE WASHINGTON POST
From washingtonpost.com
KNOEPHLA SOUP RECIPE - RAMSHACKLE PANTRY
From ramshacklepantry.com
HERBY SWEET POTATO SOUP WITH PEANUTS RECIPE - NYT COOKING
From cooking.nytimes.com
KNEPFLA SOUP - AGUPDATE.COM
From agupdate.com
JALAPENO POPPER SOUP (CREAMY AND CHEESY!) | THE RECIPE CRITIC
From therecipecritic.com
#time-to-make #course #cuisine #preparation #occasion #low-protein #healthy #soups-stews #german #european #fall #winter #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #inexpensive #healthy-2 #low-in-something #4-hours-or-less #from-scratch
You'll also love