Knefla Soup I

I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe.

Step: 1

In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.

Step: 2

In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.

Step: 3

Once vegetables are tender add knefla pieces and let simmer for 30 minutes.

Step: 4

Add evaporated milk, stir and serve.

Per Serving: 549 calories; protein 16.5g; carbohydrates 83g; fat 17.2g; cholesterol 52.9mg; sodium 1783.6mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.