Cookbook:Knoephla Soup
Knoephla Soup | |
---|---|
Category | Soup recipes |
Servings | 6–8 |
Time | 1–2 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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.
Ingredients
editProcedure
edit- 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.
Notes, tips, and variations
edit- If you need to reheat the soup, use low heat so the cream doesn't curdle.