Knoephla Soup
From bojangles42 15 years ago
- 45 min to make
- Serves 6
Knoephla soup is pretty common ib the upper Midwest, especially North Dakota and Minnesota. It is basically a leftover soup/stew. I always include bacon but will add ham, chicken, or turkey depending what I have on hand. Read more Serve with hot biscuits and butter, it is a genuine comfort food for those cold winter evenings. See less
Ingredients
- 4 oz bacon shopping list
- 1 1/2 cups diced ham, turkey or chicken shopping list
- 1 1/2 cups diced onion (all veggies should be 1/4" dice) shopping list
- 1 1/2 cups diced celery shopping list
- 1 cup diced carrots shopping list
- 1/2 cup chopped parsley shopping list
- 1 clove garlic minced shopping list
- 1 T fresh thyme shopping list
- 4 oz butter shopping list
- 1/4 cup flour + 3/4 cup flour shopping list
- 1 egg shopping list
- 4 cups chicken stock shopping list
- 2 cups half & half shopping list
- salt and pepper to taste shopping list
How to make it
- Slice the bacon into 1/2" pieces and fry until crisp.
- Remove the bacon and all the drippings except for 2 T.
- Add the butter to the bacon drippings
- Add the onion, celery, carrot, and garlic
- Sauté until tender
- Add 1/4 cup flour and cook for 3 more minutes
- Add the stock, parsley, and thyme
- Bring to a boil and reduce to a low simmer
- Check salt and pepper
- In a small bowl add 3/4 cup flour and the egg
- Beat together adding cold water water until thick batter is formed
- Use
- Use a spaetzle maker or drop by 1/2 teaspoons into the soup
- Simmer for 10 more minutes until cooked through
- Add the half and half and heat through
- Check seasonings
- Serve with biscuits
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