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
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