- Total: 1 hr 20 min
- Active: 40 min
- Yield:8 servings
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
- 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!
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