Knephla Soup

Amy Jo

Knephla

300g flour

2 eggs

1 tsp salt

¼ cup water, give or take (fairly soft dough)

Soup

2 qts water

2 medium potatoes

½ # carrots

2 beaten eggs

½ cup cream

Knephla

Mix together eggs, salt, and water. Add flour to make a fairly soft-ish dough. It should not stick to your hands. Either grab a handful and snip off bits with a kitchen shears into boiling water (that your cut-up potatoes are boiling in) or roll into snakes and cut up into the boiling water. Dan says he cooks the potatoes (¾" cubes) probably 8 to 10 min before adding the knephla. You probably don't *need* the taters, but that's part of what makes it knephla to me. Boil til they all float and drain.

Do with them what you will

Eat with butter and/or sour cream and/or sauted onions and/or bread crumbs. Fry over with or without sausage and/or onions and/or bread crumbs.

If you're doing the actual knephla soup, cook the carrots with the potatoes, and add the eggs beaten with the cream at the very end, after it's off the heat.

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