"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Knepfla Soup Recipe

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This recipe for Knepfla Soup, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Goodman
Added: Wednesday, November 5, 2008


6 potatoes, peeled & diced
2 onions, chopped
1-2 carrots, diced small
1/4 cup chicken bouillon granules
1 (13 oz) can evaporated milk
1 tsp parsley flakes
1/3 cup butter
5 cups water
chives (optional)

1 cup flour
1 egg
1/2 cup water

Put all ingredients into kettle, except evaporated milk and chives. Cook until tender. If desired, mash vegetables when tender. Add milk and chives, bring to a boil.

Make knepfla and spoon into hot soup. Simmer 10 minutes and serve.




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