January 16, 2017
Knoephla soup (Kartofl zup mit kneidleh)
Very winter, very cozy, very simply and very inexpensive soup. I tweaked the recipe and final outcome is really delicious.
2 tablespoons unsalted butter
1 large onion, finely chopped
2 large carrots, finely chopped
2 celere stalks, finely chopped
Kosher salt and black pepper
2 gloves garlic, minced
1/2 teaspoon ground nutmeg
4 cups vegetable broth + 1 & 1/2 cups water
2 bay leaves
1 & 1/2 pound potatoes, peeld and cut into 1/2 inch-pieces
1/2 cup heavy cream
In a large pot, melt the butter over medium-high heat. Add onion and saute for 5-8 minutes. Add carrots, celery, a good pinch of salt, and a few turns of pepper and cook, stirring often, until the vegetables soften slightly, about 10 minutes. Add garlic and nutmeg and cook, stirring, for 2 more minutes.
Stir in broth, bay leaves and potatoes. Increase the heat to high, and bring to boil. When soup reaches the boil, reduce the heat to simmer, cover, and cook for 30 minutes, stirring occasionally.
When soup reaches the boil, start to make dumplings.
Dumplings (for the portions described above).
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
A pinch of groupd nutmeg
4 tablespoons water
In a medium bowl, whisk together the flour, baking powder, salt, a few turns of peppers, and the nutmeg. Stir in water and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth stiff dough. Roll in into 1/2-inch snakes, cut crosswise into 1/2-inch pieces, and drop them directly into simmering soup 10 minutes before soup is done.
Stir in cream. Taste and adjust seasonings as desired. Remove bay leaves before serving.
Recipe comes from the book "Molly on the range" by Mollye Yeh