Name: Knoephla Soup
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 to 10 servings
Ingredients: 3 tablespoons unsalted butter; 1 large onion, chopped; 2 large carrots, chopped; 2 stalks celery, chopped; Kosher salt and freshly ground pepper; 2 cloves garlic, minced; 1/2 teaspoon grated nutmeg; 10 cups chicken or vegetable stock; 1/2 teaspoon dried thyme; 2 sprigs dill, leaves chopped; 4 sprigs parsley, leaves chopped; 2 bay leaves; 1 1/2 pounds red-skinned potatoes, chopped into 1/2-inch pieces; 1/2 cup heavy cream; 3 1/4 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons baking powder; Kosher salt and freshly ground pepper; 1/8 teaspoon grated nutmeg; 1 cup water; 1 large egg

Directions

Make the soup: In a large pot, melt the butter over medium-high heat. Add the onion, carrots, celery, a good pinch of salt and a few grinds of pepper. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, 2 more minutes, or until fragrant. Stir in the stock, thyme, dill, parsley, bay leaves and potatoes; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook 40 minutes, stirring occasionally.
Meanwhile, begin making the knoephla when the soup reaches a boil: Whisk the flour, baking powder, 1 1/4 teaspoons salt, a few grinds of pepper and the nutmeg in a medium bowl. Stir in the water and egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead for a few minutes, adding more flour as needed, until you have a smooth and stiff dough.
Roll out the dough into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting them with flour so they don’t stick together. Drop them directly into the simmering soup for the last 20 minutes.
In the last few minutes of cooking, stir in the heavy cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving.

Photograph by Mike Garten

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Knoephla Soup

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