Cookbook:Knoephla Soup

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

 * Knoephla yielded from 2 cups of flour
 * 2 qt (2 L) water
 * 2 tbsp (30 ml) chicken soup base
 * 1 cup (250 ml) onion, chopped
 * 1 cup (250 ml) butter
 * 2 lb (900 g) potatoes, cubed
 * 1 cup (250 ml) heavy whipping cream
 * 1 tsp (5 ml) chopped parsley (optional)
 * Salt
 * Pepper

Procedure

 * 1) Melt the butter in a large soup kettle over medium heat. Add the add the onion, and sauté until onions are tender.
 * 2) 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.
 * 3) Add the potatoes, then simmer over medium heat until dumplings and potatoes are done throughout.
 * 4) Remove from heat. Add the cream, then season with parsley as well as salt and pepper to taste.

Notes, tips, and variations

 * If you need to reheat the soup, use low heat so the cream doesn't curdle.