Authentic German Knoephla Soup Recipe

Knoephla Soup Recipe Ramshackle Pantry

WebSep 11, 2020 · Mix all dumpling ingredients in a bowl and combine well. Divide into two pieces just to make easier to work with. Roll each piece …

Rating: 5/5(24)
1. In large pot, add butter and put on low to allow butter to melt
2. Once melted, add carrots and celery
3. Cook on low for 5 minutes
4. Stir in 1/4 cup flour

Preview

See Also:

Show details

Knoephla Soup – Flannels & Pearls

WebNov 17, 2017 · Bring to a simmer. Whisk in flour mixture. Add salt and pepper to taste. Cover and let soup simmer on low to medium until …

1. Melt butter in a large skillet over medium heat. Add celery and onion. Cook until fairly tender. STir in flour. Stir in milk, bring to a simmer. When thickened, remove from heat. *(If you do not want to make a roux, you can omit all of the aforementioned and simply add a can of cream of celery soup and a chopped onion right into your stock pot. I've made it that way many times and it does not change the overall flavor)*
2. In a large stock pot, add water, bouillon, and potatoes. Bring to a simmer. Whisk in flour mixture. Add salt and pepper to taste. Cover and let soup simmer on low to medium until potatoes are soft. Bacon can be added now, or wait with it until serving. I add the bacon once the potatoes are soft, so that bacon flavor is infused in every bite.
3. Before adding the cream, which is the last step here, make and add the knoephla. At this point, turn your heat down to low and cover.
4. I always double this, but we like knoephla. If you double, you will notice the following day(s), all the starch from the added knoephla will turn your soup to a solid. You can always add milk to it when you re-heat it, to thin it. If this is your first time making knoephla soup, I would advise you to make just a single batch of knoephla and see how you like it. My parents prefer a brothy, thin soup, you may too. Cutting back on the cream will also help create a thinner soup.

Preview

See Also:

Show details