Knoephla Soup
Our take on a classic German soup.
Ingredients
Soup:
- ¼ cup butter, unsalted
- 6 cups baking potatoes (about 3 large), peeled and cubed
- ½ cup onion (about 1 small onion), diced
- ¾ cup celery, diced
- ¾ cup carrot, diced
- ½ teaspoon pepper (or to taste)
- 3 cups whole milk
- 6 cups chicken broth
Knoephla (dumpling) recipe:
- ¾ cup whole-wheat flour
- ¾ cup white flour
- 7 tablespoons whole milk, or more as needed
- 1 egg
- 2 teaspoons dill weed
- 2 teaspoons parsley
- ½ teaspoon ground black pepper (or to taste)
- ½ teaspoon salt
Directions
Melt butter in large skillet over medium heat. Saute potatoes, carrot, celery, onion and pepper until vegetables are tender, about 20 minutes. Stir 3 c. milk into potato mixture and heat until almost boiling, about five minutes. Remove skillet from heat. In separate pot, bring chicken broth to a boil.
To make knoephla (dumplings): Combine whole-wheat and white flour, 7 tablespoons milk, egg, dill, parsley, salt and pepper. Add more milk a tablespoon at a time until dough is stiff. Roll dough into 1/2-inch-thick ropes. Cut ropes into 1/4-inch pieces with a knife or kitchen shears. Drop pieces into boiling broth. Cover pot and reduce heat to simmer until knoephla begin to float, about 10 minutes. Stir potato mixture into broth and knoephla. Simmer until potatoes are tender.
