Knoephla Soup
Knoephla soup is a creamy dumpling and potato soup served across North Dakota and Minnesota. Its whole character comes from three plain things: soft flour dumplings dropped straight into boiling chicken broth, potatoes that thicken the pot as they cook, and a cup of heavy cream stirred in off the heat. A full cup of butter at the start gives the onions a rich base. Reheat it gently.
Instructions
Melt the butter in a large soup kettle over medium heat. Add the chopped onion and cook it until it is tender.
Pour in the water and stir in the chicken soup base. Turn the heat to high and bring the broth to a rapid boil.
Drop the knoephla into the boiling broth and stir. When they have all floated to the top, keep cooking until the dumplings are soft.
Add the cubed potatoes and lower the heat to medium. Simmer until both the dumplings and the potatoes are cooked through.
Take the kettle off the heat and stir in the cream. Season with parsley if you like, and add salt and pepper to taste.
If you have leftovers, reheat them over low heat so the cream does not curdle.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
