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Knefla Soup I Recipe
Knefla Soup I
Submitted Oct 3, 2003 by LovingLife
A wonderful taste of Scandinavian food. This soup will warm you in the cool nights of the winter.
Ingredients
- 1 (12 fluid ounce) can evaporated milk
- 1 carrot, sliced
- 1 cup milk
- 1 egg
- 1 pinch ground black pepper
- 1 stalk celery, sliced
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 teaspoon salt
- 1/3 cup margarine
- 2 cups all-purpose flour
- 2 onions, chopped
- 4 cubes chicken bouillon
- 5 cups water
- 6 potatoes, peeled and chopped
Instructions
1. 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.
2. 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.
3. Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
4. Add evaporated milk, stir and serve.
Serve With
Ad to any meal for a taste the Scandinavian culture.
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