Knefla soup ii –Today, I’m excited to share a delightful recipe for Knefla Soup II! This hearty dish is perfect for those chilly days when you crave something warm and comforting. With its creamy texture and savory flavors, it’s sure to become a favorite in your kitchen.
Knefla Soup II
Take a look at this delicious bowl of Knefla Soup! It’s not just a feast for the eyes; it’s packed with flavors and ingredients that come together beautifully.
Ingredients
Here’s what you’ll need to create this mouthwatering soup:
- 1 lb potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup flour
- 2 large eggs
- 1/2 tsp baking powder
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Follow these easy steps to prepare your Knefla Soup:
- In a large pot, combine the diced potatoes, chopped onion, and broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- While the soup is simmering, prepare the knedla (dumplings). In a mixing bowl, combine the flour, eggs, baking powder, and a pinch of salt. Mix until a soft dough forms.
- Using a spoon, drop small rounds of the dough into the simmering soup. Allow the knedla to cook for about 10 minutes or until they rise to the surface.
- Once the knedla are cooked, carefully stir in the heavy cream and season with salt and pepper to taste. Heat through for an additional 5 minutes, but do not boil.
- Remove from heat and serve hot, garnished with fresh parsley for a pop of color and flavor.
This Knefla Soup II is not only easy to make, but it’s also incredibly satisfying. Perfect for a cozy dinner or as a treat for guests, it’s a recipe that warms the soul. Enjoy every spoonful!