Description
A German favorite of my Grandma’s with an American twist! A thick, hearty soup.
Ingredients
- 6 baking potatoes, peeled and diced
- 2 cups carrots, peeled and thinly sliced
- 2 cups finely chopped celery
- 1 cup diced onion
- 2 teaspoons salt
- 3 quarts water
- 5 cups all-purpose flour
- 1 teaspoon salt
- 2 eggs, beaten
- 1 ¼ cups water
- 1 cup butter
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 quart milk
- 1 cup Cheddar cheese
Instructions
- Place the potatoes
- carrots
- celery
- onion
- 2 teaspoons of salt
- and 3 quarts of water into a large pot. Bring to a boil over high heat while you proceed to make the knipla.
- Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water. Mix until the dough comes together
- about two minutes. Knead on a lightly floured surface for 3 to 5 minutes until elastic. Using kitchen scissors
- snip off pieces of the dough into the boiling soup. Boil until the knipla rise to the surface
- then reduce heat to low
- and simmer while you make the cheese sauce.
- Melt the butter in a saucepan over medium heat
- then whisk in 1 cup of flour and 2 teaspoons of salt. Pour in milk and add cheese; cook until the cheese melts and the mixture thickens
- stirring constantly. Pour the cheese sauce into the soup and simmer for 20 minutes more
- or until ready to serve.
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 12