Cheesy Potato Knipla Soup
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Celery (finely chopped)1 cup
Onion (diced)2 tsps
Salt1.25 cups
Water1 cup
All-Purpose Flour1 cup
Butter1 cup
Cheddar CheeseDirections:
1
Place the potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water into a large pot
2
Bring to a boil over high heat while you proceed to make the knipla
3
Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water
4
Mix until the dough comes together, about two minutes
5
Knead on a lightly floured surface for 3 to 5 minutes until elastic
6
Using kitchen scissors, snip off pieces of the dough into the boiling soup
7
Boil until the knipla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce
8
Melt the butter in a saucepan over medium heat, then whisk in 1 cup of flour and 2 teaspoons of salt
9
Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly
10
Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve