| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons unsalted butter
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 10 cups chicken or vegetable stock
- 1/2 teaspoon dried thyme
- 4 sprigs fresh parsley, chopped
- 2 sprigs fresh dill, chopped
- 2 bay leaves
- 1 1/2 pounds (680 grams) red potatoes, chopped into 1/2-inch pieces
- 1/2 cup (120 grams) heavy cream
- 3 1/4 cups (422 grams) all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons kosher salt
- Freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 large egg
Instructions
- For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
- Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
- For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg 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 and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don’t stick together.
- When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
- Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 485 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 17 g |
| Cholesterol | 61 mg |
| Sodium | 1202 mg |
Reviews
I love this..: I learned this from my mom who raised me in Southern California. She was raid in south western Pennsylvania. So this dish is everywhere and adored by comfort food lovers everywhere! It’s a fall and winter staple in my house now in South Carolina . If you are debating on wether to try this dish… I’m telling you you must!! It’s guaranteed to become a fall and winter staple in your home too!!
Quick question? If I leave out the cream, can this yummy soup be frozen? Wondering if freezing it would affect the taste/texture of the dumplings?
I added one extra stalk celery and an extra carrot and blended the soup to conceal all the veg before I dropped the dumplings in to cook. When the dumplings were cooked it looked like marshmallows floating in hot cocoa, so I told my kid it was marshmallow soup and he ate two bowls! Will make again.
I was not a fan of the dumplings. They tasted like they were uncooked after 20 minutes. I cooked them another 10 minutes, and they still tasted uncooked.
This IS my mom’s recipe for potato soup! We ate it about once a week during the winter when I was a child. I can’t wait to try this recipe. How do you pronounce the name of this soup?
what can the heavy cream be replaced with? no lactose for my husband. could I use his lactose free milk with cornstarch?
I have not made this yet, it looks intriguing especially the soup part what I don’t understand is the
dough is this a regular dough you. would make for a pie? And what’s the function of the dough? It doesn’t sound like it’s a crust over the soup but into the soup, it has the potential to be a mess . Is it a dumpling if so why not just say dumplings
dough is this a regular dough you. would make for a pie? And what’s the function of the dough? It doesn’t sound like it’s a crust over the soup but into the soup, it has the potential to be a mess . Is it a dumpling if so why not just say dumplings
Can this be frozen? If not, I can scale it down.
I have a question, and since I haven’t made this yet, I am not going to rate it until I make it. 1/2 tsp of nutmeg seems like a lot, and I am not a big fan of it, but I like to make a recipe for the first time without modifying it. How did it turn out for everyone? Was the nutmeg a prominent flavor?
I knew I would like this recipe when it came out delicious the first time I made it! I live in the town where her restaurant, Bernie’s, is and recently got to try the Knoephla soup there. I actually like mine better! No offense, Molly, and not to say the restaurant soup (and everything else there) wasn’t fabulous!