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Download - Knephla SoupDownload - (5 KB)

3-4 medium potatoes
2-3 bay leaves
2 cups flour
1 tablespoon (or less) salt 		1 1/4 cups water
2-3 cups milk
1 medium onion
1/4 cup butter or margarine
Peel and dice potatoes. Place in large kettle; add bay leaves and enough water to cover. Bring to a boil, cooking until potatoes are soft, about 15 minutes. Meanwhile, mix flour, salt, and water to form a soft dough. Knead slightly, adding more flour as necessary to make dough manageable. Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors. Once potatoes are cooked, stir in knephlas; boil 5 minutes. You may need to add more water. Knephlas should float when done. Add milk and heat until warm. Fry chopped onion in butter until golden brown; do not overcook. Mix onions into warm soup; serve. Add salt and pepper to taste.

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