posted on Jun, 4 2013 @ 06:48 PM
This isn't an Irish recipe but is one of my favorite German foods of all time. Knoephla soup is a creamy chicken broth based soup that is rather
thick (think clam or potato chowder). We add carrots, celery, asparagus, and occasionally kraut to ours. It's very filling, lightly sweet and IMHO is
about the best thing to eat on a cold winter day.
This isn't my wife's recipe as she has it in her head but I've used this one several times and it turns out great.
•1/2 cup butter, cubed
•3 medium potatoes, peeled and cubed
•1 small onion, grated
•3 cups milk
•6 cups water
•6 teaspoons chicken or 3 vegetable bouillon cubes
•1-1/2 cups all-purpose flour
•1 egg, beaten
•5 to 6 tablespoons milk
•1/2 teaspoon salt
•Minced fresh parsley, optional
•In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a
Dutch oven, bring water and bouillon to a boil.
• Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling
broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired. Yield: 8-10 servings