09/29/2026
🥣 Knephla Soup + The Funky Toast Trick
Knephla soup doesn’t need hot sauce.
But your toast does. 😏🔥
Make yourself a big pot of creamy, homemade knephla soup, toast up some sourdough, spread your favorite FlickerTail Funk on it and DIP THAT SUCKER IN THE SOUP.
You’ll never look at soup and toast the same way again.
KNEPHLA SOUP
Makes about 4 quarts
For the soup:
• 4 Tbsp butter or olive oil
• 3 celery stalks, chopped
• 3 carrots, chopped
• 2 medium potatoes, chopped
• ¼ cup flour
• 8 cups chicken stock
• 1 can cream soup
• ½ cup Greek yogurt
• Salt to taste
For the knephla:
• 1 cup flour
• ¼ cup water
Melt the butter in a large pot. Add the carrots and celery and cook over low heat for about 5 minutes.
Stir in the flour, then slowly add about 1 cup of the chicken stock, stirring until everything is smooth and incorporated. Add the remaining stock and potatoes.
Bring to a gentle simmer and cook 30–40 minutes, until the potatoes are tender.
Meanwhile, mix the flour and water for the knephla. Divide the dough in half and roll each piece into a rope about 1 inch thick. Dust with flour if things get sticky, then cut into roughly 1-inch pieces. You may need more water but start with 1/4 cup and mix until it forms a ball.
Once the potatoes are tender, season the soup with salt and add the knephla. Simmer about 5 minutes, or until the dumplings are cooked through.
Stir in the cream soup and simmer until everything thickens up. Remove from the heat and stir in the Greek yogurt.
Now comes the important part…
🍞 Toast some sourdough.
🔥 Spread it with your favorite Funk.
🥣 Dip. Eat. Repeat.
The creamy soup knocks down the heat while the sauce adds this little punch of flavor every time you dunk the bread.
No Funk in the soup. Just funk on the side.
Try it once and plain toast with soup is going to seem awfully boring. 😂
Fermented. Never pasteurized. Made in Minot.
For eating, not suffering.
