Knoephla Soup Recipe

🧂 Ingredients

• 1/2 cup 120 grams heavy cream
• 2 bay leaves
• 2 sprigs fresh dill

  chopped
• 4 sprigs fresh parsley

  chopped
• 1/2 teaspoon dried thyme
• 10 cups chicken or vegetable stock
• 1/2 teaspoon ground nutmeg
• 2 cloves garlic

  minced
• Kosher salt and freshly ground black pepper
• 1 large onion

  chopped
• 2 celery stalks

  chopped
• 2 large carrots

  chopped
• 3 tablespoons unsalted butter
• 1 1/2 pounds 680 grams red potatoes, chopped into 1/2-inch pieces
• 1/8 teaspoon ground nutmeg
• Freshly ground black pepper
• 1 1/4 teaspoons kosher salt
• 1 1/2 teaspoons baking powder
• 3 1/4 cups 422 grams all-purpose flour, plus more for dusting
• 1 large egg

Instructions

• 1 In a large soup pot, melt the butter over medium-high heat until it begins to
  bubble gently. Add the chopped carrots, celery, and onion. Season with a
  generous pinch of kosher salt and a few twists of black pepper. Cook, stirring
  occasionally, for about 10 minutes, or until the vegetables soften and the
  onions become translucent.
• 2 Add the minced garlic and ground nutmeg, stirring continuously for 2 minutes,
  until aromatic. Pour in the chicken or vegetable stock, then add the thyme,
  parsley, dill, bay leaves, and potatoes. Increase the heat to high and bring the
  mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a
  lid, and let the soup simmer gently for 40 minutes to allow the flavors to fully
  develop.
• 3 While the soup simmers, prepare the dough. In a medium mixing bowl, whisk
  together the flour, baking powder, salt, a few turns of black pepper, and the
  nutmeg. Add 1 cup (236 grams) of water and the egg, then stir until the dough
  starts to come together. Transfer to a clean work surface and knead for several
  minutes, adding a bit of flour if the dough is too sticky. Continue kneading
  until the dough is smooth, stiff, and cohesive.
• 4 Shape the dough into a thick slab about 1/2 inch thick. Cut it into small
  squares about 1/2 to 3/4 inch in size, dusting with flour to keep them from
  sticking together.
• 5 When the soup has about 20 minutes remaining, drop the knoephla directly into
  the pot. Let them simmer gently in the hot broth until tender and slightly
  puffed.
• 6 Pour in the heavy cream and stir to combine. Taste the soup and adjust the
  seasoning with additional salt or pepper as needed. Before serving, discard the
  bay leaves. Serve hot and enjoy the creamy richness with pillowy dumplings in
  every bite.

Nutrition Info