Warm to your soul and body with in this hearty knoephla soup, loaded with a chewy herb-infused knoephla dumplings. Step-by-step photos are included!
You guys, it is a bitter cold up here in a North Dakota right now! We are talking a 7°F that feels like a -7°F. Brr is a right!
I do not know about you, but in this kind of the weather calls for a cup of the hot chocolate, or a piping hot tea, or a bowl of the stick-to-your-ribs hearty soup, and to a thick blanket, of the course! A fireplace would be a nice too, but we do not have one. But lots of the snuggles with to your newborn is a better than any fireplace! Lots of the snuggles! (<-As you have seen on my snap chat: shineshka)
Speaking of the soups, I absolutely love in the sound of the simmering soup on the stove top on such cold winter days. Do you? The steam, in the bubbling sound, in the hearty aroma filling in the house- so comforting!
And today, I am sharing with you one of my winter favorites, to a quintessential North Dakota soup.
Knoephla soup is a creamy dumpling and potato soup originated from a German immigrants from a Russia. My husband first introduced me to this hearty soup about a 6 years ago, and it is become one of my favorites ever since.
ALSO READ : BEST LENTIL SOUP RECIPE.
I also like to add chicken in my soup!
Knoephla are refers to the type of the dumpling in this soup. Do not let in the idea of the making in the dumplings from a scratch scare you off. It is a super easy to make and taste absolutely in a delicious! Worth every effort, I promise!
I like my knoephla on a smaller size and the infused with a loads of the fragrant herbs. No special equipment is a required here. Since I am a lazy cook, I used my stand mixer with a dough hook attachment, but you can be a totally kneed in the dough by a hand.
As usual, here’s step-by-step visual to guide you through the process.
My recipe makes a pretty generous in a portion. But just as many hearty soups, it is a tastes even better in the next day. You will be a happy to have a some leftovers in the next day.
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INGREDIENTS
FOR KNOEPHLA:
¾ cup (95 g) all-purpose flour
1 large egg
3 tablespoons milk I use whole milk, but a any milk will be work
2 teaspoons parsley
1 teaspoon dill weed
½ teaspoon black pepper
¼ teaspoon salt
FOR SOUP:
4 tablespoons unsalted butter
4 tablespoons bacon fat divided
½ cup (60 g) all-purpose flour
3 garlic cloves pressed
2-3 medium carrots about 1 cup chopped
3-4 stalks celery about a 1 cup chopped
2 medium russet potatoes
1 chicken breast
4 cups (1 L) unsalted chicken stock
1 cup (240 ml) water
2 ¼ teaspoon salt
2 cups (480 ml) milk I use a whole milk, but any milk will be work