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"The belly rules the mind."--Spanish Proverb

Knoepfle Soup Recipe

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This recipe for Knoepfle Soup is from The BNSF Light The Night Topeka Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. butter
5 - 6 med potatoes peeled and cubed
1 med. onion chopped fine
1 - 2 stalks celery chopped fine
4 - 5 c. Half and Half
several slices of bacon
ring of polish sausage
8 c. chicken broth
3 c. flour
3 eggs, beaten
10 -12 T. milk
1 T. salt.
Directions:
Directions:
Cut up the bacon and/or polish sausage (I use both) and brown in a large frying pan. When cooked, remove from pan and set aside, leaving the grease. Now add the butter, potatoes, onion and celery to the pan. Cook (stirring often) until the potatoes are done, about 20 minutes.

Combine the flour, eggs, milk and salt to form a stiff dough. Roll into a 1/2 inch rope and cut of 1/4 inch pieces. In a seperate large pot bring the chicken broth to a boil. Drop individual pieces of flour mixture (these are the knoepfles!) into the boiling broth. They will float when done.

When the knoepfles are done add the potato mixture and 1/2 and 1/2. Salt and pepper to taste. I let this simmer for a bit on the stove and then put into a crock pot. Let everything cool in fridge and reheat in the crock pot the next day. Its better when you make it the day before you plan on eating it.
Personal Notes:
Personal Notes:
The liquids are not meant to be exact measurement. You need just enough broth to cook the knoepfles and enough 1/2 & 1/2 to make it soupy enough and taste good. If you make a half batch use 1/2 c. of butter.

 

 

 

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