Tuesday, December 8, 2015
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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
- four cubes chicken bouillon
- 1 tablespoon dried parsley
- 5 cups water
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1/three 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 : |
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- In a large inventory pot combine potatoes, onion, carrot, celery, fowl bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables emerge as smooth.
- In a separate bowl blend flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small portions.
- Once veggies are tender upload knefla portions and let simmer for half-hour.
- Add evaporated milk, stir and serve.
Notes :
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