Red River Knefla Soup
Ingredients (20 servings)
| Amount | Measure | Name |
|---|---|---|
| KNEFLA STYLE DUMPLINGS | ||
| 4.00 | cup | All-purpose flour |
| 4.00 | x | Eggs, large beaten |
| 1.50 | cup | Water |
| Salt to taste | ||
| SOUP | ||
| 1.00 | lb | Bacon chopped |
| 3.00 | cup | Onions, white chopped |
| 4.00 | cup | Potatoes- Idaho peeled and diced |
| 1.00 | gal | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb prepared as directed |
| 2.00 | cup | Cream, heavy |
| Kosher salt and cracked pepper to season |
Preparation
1) In a mixing bowl, combine the flour, egg, water and salt and mix to form a dough. Knead lightly and shape into long strips, cut the strips into small pieces. Cook the dumplings in chicken broth until done. Reserve warm.
2) In a stock pot, render the bacon until crisp, add the onions and cook until tender. Add the potatoes and broth and simmer the mixture over medium heat until the potatoes are tender. Add heavy cream and dumplings to the soup and simmer for 10 minutes to warm through the dumplings. Taste and adjust seasoning.
Description:
"UBF Foodsolutions-Culinary Team USA"
Yield:
"1 1/2 gallons"
Recipe review
(0 Ratings, 0 Reviews)
