Krolls Knoephla Soup Recipes

Steps:

• For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
• Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
• For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
• When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
• Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!

Steps:

• In a big soup pot add water and broth, then add onion, celery, potatoes, bouillon cubes and spices. Boil until potatoes are done, about 12-15 minutes. Add cream and knoepfla. Simmer 30-40 minutes.
• Knoephla Dough a German dumpling:.
• Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water -- some here do.
• Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.
• This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr -- So come in and "Sit Down and Eat!".

Steps:

• Simmer the vegetables and salt/pepper in the broth/stock until tender.
• Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. Cook 10 minutes or until done.
• Add 1 ½ cups half & half and serve. You can simmer to desired thickness.

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Steps:

• Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
• Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
• Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
• Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.