Old-Fashioned Knoephla Soup: A Recipe from the Farm
A small button homemade dumpling. Knoephla soup is a cream based soup with vegetables and homemade dumpling. Perfect for a cool night around the supper table.
Ingredients
- 2 T butter
- 1 cup onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 4 cups water
- 1½ cups carrots sliced
- 1 cup celery diced
- 2 cups potatoes peeled and cubed (4-5 medium potatoes)
- 2 tsp salt
- ½ tsp pepper
- 1 cup heavy cream
For the Knoephla:
- 1 cup 250g sourdough starter discard
- 2 cups 350g all-purpose flour
- 2 large eggs
- 1 tsp 5g salt
- ¾ cup 175g milk, whole or 2%
Instructions
Instructions to Make the Soup:
- In a large soup pan or Dutch oven over medium heat, melt butter then add the onions and sauté them for 5 minutes or until translucent.
- Next add the garlic, chicken stock or broth made with soup base and water. Bring this to a boil and then reduce the heat to simmer the soup. Add in the carrots and celery. And let simmer while you prepare the knoephla.
Making the Knoephla:
- In a large bowl combine flour, eggs, sourdough discard, milk and a teaspoon salt. Work the dough with your hands or a Danish dough hook. Make sure the dough is well incorporated. It will be a sticky and stiff dough and that is okay.
- After you have finished preparing the knoephla dough, add the potatoes to the soup and bring to a low boil. You want the soup to continue to boil as you add the knoephla.
- When the soup is at a low steady boil take two spoons and scoop up about a teaspoon or so of dough and then with the other spoon push this into the soup. You want them to be small pieces because they will get bigger as they cook. They may drop and then as the soup boils and the knoephla cook they will come to the top of the soup.
- Continue this until the knoephla dough is gone. Then continue to boil your soup for 15-20 minutes more until the knoephla are cooked through.
- Add the cream, stir and heat through. Serve! Goes well with crackers, sourdough bread and a summer sausage. You could also add pieces of bacon if you want a little extra hearty soup. Enjoy!
Notes
You can do more, or less chicken broth based on how concentrated and flavorful your chicken broth is. You just want a total of 8 cups altogether between water and chicken broth.
Make ahead tip: You can easily make this soup ahead of time. When I do I leave out the potatoes and cream and add these when I heat the soup up the next day to serve. You will add the potatoes boil the soup until the potatoes are cooked and then add the cream and serve!