Yesterday for lunch I introduced my California pals to a North Dakota favorite. Knoephla soup is a creamy chicken broth based soup made with little dumplings (knoephla) and potatoes. it was a winner!
Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon fresh ground sea salt
- 1 teaspoon baking powder
- 2 large eggs
- 6 tablespoons whole milk, plus more if needed
Soup:
- 4 tablespoons unsalted butter
- 1 large salad onion (white bulb and chives)
- 4 stalks celery chopped
- 1/2 cup shredded carrots
- 1 tablespoon fresh ground sea salt
- 1 teaspoon freshly ground white pepper, plus more to taste
- 8 cups chicken broth
- 3 large red potatoes peeled cut into small cubes
- 1 cup heavy cream
Mix together all ingredients for dumplings. Mix and knead the dough into soft, smooth dough. Working with a little dough at a time shape the dough into ropes. Set aside.
To make the soup melt butter in a deep kettle. add potatoes and other vegetables. Sauté until tender. Add broth and bring to a boil. Using kitchen shears, cut dumplings into tiny pieces directly into boiling broth. dumplings are done when they float to the top.
Add cream and salt and pepper to taste. serve hot.
