Knefla Soup I Chef John Recipes

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Knefla Soup I

"I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe."

Ingredients :

• 6 potatoes, peeled and chopped
• 2 onions, chopped
• 1 carrot, sliced
• 1 stalk celery, sliced
• 4 cubes chicken bouillon
• 1 tablespoon dried parsley
• 5 cups water
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/3 cup margarine
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon salt
• 1 cup milk
• 1 (12 fluid ounce) can evaporated milk

Instructions :

Prep :	Cook : 6M	Ready in :

• In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
• In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
• Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
• Add evaporated milk, stir and serve.

Notes :

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