Knoephla Soup Dumpling Soup Recipes

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Steps:

• 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!

Steps:

• 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.

Steps:

• Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
• Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
• Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
• Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

Steps:

• In a big soup pot add water and broth, then add onion, celery, potatoes, bouillon cubes and spices. Boil until potatoes are done, about 12-15 minutes. Add cream and knoepfla. Simmer 30-40 minutes.
• Knoephla Dough a German dumpling:.
• Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water -- some here do.
• Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.
• This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr -- So come in and "Sit Down and Eat!".

Steps:

• Instructions 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Remove and discard skin. 2. Pour off all but 1 teaspoon fat and return pot to medium heat. Add onion and cook until just beginning to brown, 3 to 5 minutes. Add broth, chicken, and 1¼ teaspoons salt and bring to boil. Reduce heat to medium-low, cover, and simmer until chicken is tender, about 30 minutes. 3. Meanwhile, whisk flour, 1 teaspoon salt, ½ teaspoon pepper, and baking powder together in large bowl. Whisk eggs, ½ cup half-and-half, and water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use. 4. Remove chicken from pot and set aside. Add potatoes to broth and simmer for 10 minutes. Cut ¼ inch off corner of batter bag. Pipe batter into simmering broth, snipping dumplings with moistened kitchen shears every ½ to ¾ inch as extruded. Simmer until dumplings float to surface, 10 to 15 minutes, stirring occasionally. 5. Shred chicken meat into bite-size pieces and add to soup. Remove soup from heat and stir in remaining ½ cup half-and-half. Season with salt and pepper to taste. Serve.