Knephla Soup

Knephla Soup

Ingredients:
2 cups flour 1 medium onion
1 tablespoon (or less) salt ¼ cup butter or margarine

Directions:
Peel and dice potatoes. Place in large kettle; add bay leaves and enough water to cover. Bring
to a boil, cooking until potatoes are soft, about 15 minutes. Meanwhile, mix flour, salt, and
water to form a soft dough. Knead slightly, adding more flour as necessary to make dough
manageable. Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough
about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors. Once
potatoes are cooked, stir in knephlas; boil 5 minutes. You may need to add more water.
Knephlas should float when done. Add milk and heat until warm. Fry chopped onion in
butter until golden brown; do not overcook. Mix onions into warm soup; serve. Add salt and
pepper to taste.
18
Knoepfla Soup
Deb Stanley
Raw potatoes, diced 1 medium onion, diced
celery & carrots, diced 2 cans cream of chicken soup