Knoephla soup

By Heather Lang

I use a recipe at the Taste of Home website as a base, but I also add in carrots, celery, parsley and simmer in 2-3 bay leaves. They give it an amazing flavor! I use this recipe whether I make it on the stove top or in the crockpot. If making in the crockpot, wait to add the milk or heavy cream until about 1/2 an hour before serving.

Ingredients:

1/2 cup butter

3 medium potatoes, peeled and diced

3 carrots, sliced

Celery, chopped (two or three stalks)

1 small onion, grated

Parsley, chopped

2-3 bay leaves

3 cups milk or heavy cream

1 1/2 quarts water

6 tsp. chicken bouillon granules

Knoephla

1 1/2 cups all-purpose flour

1 egg, beaten

5 to 6 tbsp. milk

1/2 tsp. salt

Instructions:

In a large skillet, melt butter. Cook potatoes, carrots, celery and onion for 20-25 minutes until tender. Add milk. Heat but do not bring to a boil. Set aside.

In a soup kettle, bring water and bouillon to a boil. Meanwhile, combine knoephla ingredients to form a stiff dough. Roll into a 1/2-in rope. Cut into small pieces and drop into boiling broth. Reduce heat, cover and simmer for 10 minutes. Add the potato mixture and heat through.