Friday, November 8, 2013

Knepfla Soup

Rain.  Snow.  Sleet.  Wind.  That's what greeted me when I stepped out of work today.  It seemed like a good time to make soup and this is what I made for the first time ever.







Knepfla Soup

3 cups chicken broth
3 cups milk (I used 2%)
2 medium potatoes, peeled and diced
1/2 cup carrots, peeled and diced
1 tbsp celery flakes
1 bay leaf
salt to taste

Knepfla

1 1/2 cups flour
1 large egg
1/2 cup milk - add until a workable dough - it might take 1-2 tbsp less
1/2 tsp salt
1 tsp parsley

Combine broth and milk.  Add in rest of soup ingredients and cook until potatoes and carrots are tender.

In a small bowl, mix together dry ingredients.  Whisk egg and add with half the milk.  Keep adding milk until a stiff dough forms.  Place 1/2 tsp of flour on a cutting board and knead the dough for a couple minutes.  Divide dough into 4 pieces and roll into 1/2" ropes.  Cut each into 1/2" pieces and drop into the soup.  Reduce heat, cover and cook for 15 minutes.