Knefla Soup I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Knefla Soup I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Knefla Soup I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 potatoes, peeled and chopped
• 2 onions, chopped
• 1 carrot, sliced
• 1 stalk celery, sliced
• 4 cubes chicken bouillon
• 1 tablespoon dried parsley
• 5 cups water
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/3 cup margarine
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon salt
• 1 cup milk
• 1 (12 fluid ounce) can evaporated
• milk

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter

Step 2: Technique & Execution

Simmer soup until vegetables become tender

Step 3: Technique & Execution

In a separate bowl mix flour, egg, salt and milk

Step 4: Technique & Execution

Mix until dough is uniformed and then form into long strips

Step 5: Technique & Execution

Cut strips into small pieces

Step 6: Technique & Execution

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