A hearty and creamy soup made with dumplings, potatoes, and vegetables, perfect for cold days.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 2 cups all-purpose flour
- 0.5 tsp black pepper
- 2 tbsp butter
- 2 carrot
- 2 stalks celery
- 6 cups chicken broth
- 1 egg
- 1 cup heavy cream
- 1 cup milk
- 1 onion
- 4 potato
- 1 tsp salt
Directions
Step 1
In a large pot, melt butter over medium heat. Add chopped onion, celery, and carrots. Cook until vegetables are tender, about 5-7 minutes.
Step 2
Stir in potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Step 3
While the soup is simmering, prepare the knoephla dough. In a bowl, combine flour, egg, milk, and a pinch of salt. Mix until a dough forms.
Step 4
On a floured surface, roll the dough into small ropes, then cut into bite-sized pieces.
Step 5
Add the knoephla pieces to the soup. Cook for another 10-12 minutes, until dumplings are cooked through.
Step 6
Stir in heavy cream and season with salt and black pepper to taste. Cook for an additional 5 minutes.
Step 7
Serve hot and enjoy!