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Portions60 min

Shana

Soupe Knoephla

Name: soupe Knoephla
Cook time: 40 min
Total time: 60 min
Ingredients: Une tasse d'une capacité de 130 ml contenant du beurre, en cubes; 3 pommes de terre moyennes, pelées et coupées en cubes; 1 small onion, grated; 5 à 6 cuillères à soupe de lait; 1,5 litre d'eau; 6 cuillères à café de poulet ou 3 cubes de bouillon de légumes; KNOEPHLA:; Un bol d'une capacité de 3/8 litre contenant de la farine tout usage; 1 oeuf battu; 5 à 6 cuillères à soupe de lait; 1/2 cuillère à café de sel; Persil frais haché, facultatif

Pendant que je grandissais, ma mère préparait cette soupe allemande traditionnelle. Elle était si bonne les jours de froid automnal.Knoephla (prononcer nip-fla) La soupe est toujours un repas chaud et réconfortant pour ma famille. — Lorraine Meyers, Willow City, Dakota du nord

Ingrédients

Préparation

Dans une grande poêle, faites fondre le beurre; cuire les pommes de terre et l'oignon de 20 à 25 minutes ou jusqu'à tendreté.Ajouter le lait; chauffer mais ne pas faire bouillir.Mettre de côté. Dans un four hollandais, porter l’eau et le bouillon à ébullition.
Pendant ce temps, combinez les quatre premiers ingrédients de la knoephla pour former une pâte ferme.Roulez en une corde de 0.5 po.Coupez en morceaux de 0.25 po et déposez-les dans un bouillon bouillant.Réduisez le feu; couvrir et laisser mijoter pendant 10 minutes.Ajouter le mélange de pommes de terre; faire chauffer. Saupoudrer de persil, si désiré.