Cheesy Knoephla Soup
Knoephla (pronounce nip-fla) Soup is a traditional German soup loved for it's little dumplings floating among the potatoes and carrots in this hearty stew. Our cheesy version has an American twist.
Ingredients
SOUP
- 3 large baking potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1/2 cup onion, diced
- 1 tsp salt
- 6 cup water
KNOEPHLA
- 2 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 Nature's Yoke egg, beaten
- 2/3 cup water
CHEESE SAUCE
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 2 cup milk
- 1/2 cup Cheddar cheese, shredded
Instructions
SOUP
- Place the potatoes, carrots, onion, salt, and water into a large pot. Bring to a boil over high heat while you proceed to make the knoephla.
KNOEPHLA
- Combine flour and salt in a large bowl; pour in the egg and water. Mix until the dough comes together, about two minutes. Knead on a lightly floured surface for 3 to 5 minutes until elastic. Roll dough into 3 long ropes, about 1/2 inch in diameter. Using kitchen scissors, snip off pieces of the dough into the boiling soup. Boil until the knoephla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce.
CHEESE SAUCE
- Melt the butter in a saucepan over medium heat, then whisk in flour and salt. Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly. Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve.
