German Knoephla Soup
Serves 6 to 8
- 2 Tbsp. olive oil
- 1/2 cup Onion, diced fine
- 1 stalk Celery, diced fine
- 1 Carrot, diced fine
- 2 Potatoes, peeled, diced in 1/2 inch cubes
- 4 cups Vegetable or Chicken broth
- 2 tsp. Vegetable or Chicken bouillon
- 2 cups Milk, reserve 1/2 cup
- 5 Tbsp. Flour
- 1/2 cup Half & Half or Cream
- Salt & freshly ground Black Pepper to taste
- fresh chopped Parsley (optional)
- 1 cup Flour
- 1 Egg
- 1/2 tsp. Salt
- 1/4 cup Milk
- In a Dutch oven or soup pot, add olive oil, onions, carrots, and celery. Saute' over medium heat for about 5 minutes, stirring until vegetables are somewhat soft.
- Add potatoes and broth and bring to a boil over medium heat.
- Reduce heat to medium low and cook for about 30 minutes, until tender.
- While the vegetables are cooking, prepare the dough for the dumplings.
- In a bowl, add the flour, egg, salt and milk, and stir until the ingredients are mixed.
- Take half the dough and place on a floured surface, and roll into a rope about 1 inch across.
- Use a sharp knife and cut in 1/4 to 1/2 inch segments. Repeat with the other half of the dough.
- Add the milk, bouillon and salt and pepper to the pot.
- Bring to a simmer (not a boil) and taste. Adjust seasonings if desired.
- To the simmering soup, add the dumplings and stir.
- Simmer for 10 minutes and serve, piping hot.