Kneopfla soup (we say “neff-la”) doesn’t exactly fall under the category of Health Food (it’s full of white flour) but it certainly is a Comfort Food, and it’s one that Jake and I have been eating since we were very small. The credit for this recipe goes to my grandmothers and my mother-in-law, as well as countless other German-Russian homesteading women who could make marvelous things happen with a little bit of white flour and some potatoes.
For the kneopfla dough
*3 cups flour
*1 tsp baking powder
*1/2 cup milk
*1 tsp salt
In a mixing bowl, combine all ingredients. Slowly add enough water to make a dough that is soft but not sticky. Cover bowl with a clean dish towel and let dough rest about 1/2 hour.
For the soup
*4 cups chicken stock
*3 cups water
*1 bay leaf
*1 cup cream
Dice potatoes (peel them if you wish). In a soup pot combine water, stock, bay leaf and potatoes; bring to a boil. With a scissors, cut small pieces of kneopfla dough into the boiling broth, dipping the scissors into the broth periodically when the dough starts to stick. Reduce heat to low; cover and simmer for about 15 minutes. Stir in cream and heat through.
Note: This is the most common version of kneopfla soup, but my paternal grandmother used to make it using beef broth instead of chicken broth, and she added green beans and sliced sausage pieces (omit the cream). It’s pretty good this way, too.
In other food related news, I may possibly have found the best bread machine recipe ever. Personally, I love everything that comes out of my bread machine, but some of the whole wheat bread is too “thick” for some members of this household and it doesn’t hold up well for sandwiches and toast. This one isn’t 100% whole wheat, but it holds together very well and is perfect for said sandwiches and toast.