Is there anything more cozy to have on a cold day than soup? What about a soup from your childhood that brings back great memories?
Even though I only ever had this soup at school or a restaurant in North Dakota, Knoephla (or Knepfla) soup is one of my favorites from the German culture.
Knoephla is roughly translated into “little buttons” and are, in fact, little dumplings. The knoephla can be used in a number of ways, like a casserole, but the most popular way is in soup.
The soup is a chicken stock based, creamy soup with the dumplings, carrots, onions and potatoes. It is warming and comforting. It also is great to have when you’re sick. If you’re lactose intolerant like me, you can add coconut milk or just take about multple lactaid pills.
Ingredients for soup:
- 3 tblspn. butter
- 1 4-cup container of chicken broth (low sodium)
- 2 cups water
- 2 chicken bouillon cubes
- 4-5 medium red potatoes, peeled and cubed
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1/2 onion, diced
- 2 cloves garlic, diced
- 1 bay leaf
- 2 cups Milk, half & half, cream or 1 can of coconut milk (your choice)
- salt and pepper
Ingredients for Knoephla dumplings:
- 1 and 1/2 cups flour
- 1 egg
- 1 tsp. baking powder
- 1 tsp. salt
- 1/8 tsp. nutmeg
- Between 1/4 cup and 1/2 cup Milk
Knoephla – In a bowl, combine the flour, baking powder, salt and nutmeg. In a separate dish, combine the egg with about 1/4 cup milk. Slowly add in the milk and egg mixture to the flour and mix with your hands. Continue to add more milk until it becomes a shaggy dough. Place dough onto a clean working surface sprinkled with flour until the dough comes together. Roll into long, 1-inch thin logs and cut into 1-inch pieces.
Soup – In a large soup pot, melt butter and sauté onion, celery, carrots and potatoes until softened, about 8 minutes. Add in diced garlic, cook for 2 minutes. Add in stock and water to just cover the vegetables and add the bay leaf and two bouillon cubes. Bring to a boil and lower heat to simmer 10 minutes. After 10 minutes, add in the pieces of knoephla and simmer about 10 minutes.
Then, add in the milk/cream/half & half or coconut milk and stir well. Taste and add more salt/pepper if needed. Heat thoroughly, but don’t bring to a boil.
Serve with a side of bread, if you like.
Other posts from Baking Through History:
- Great Grandma’s Cinnamon Rolls
- Ginger Cookies
- Fudge Nut Cookies
- Potato Chip Cookies
- Casserole Cookies
- A Series of Stories from Vintage Recipes
- Great Grandma’s Kuchen
- Chocolate Potato Candy (ew.)
- Baking Through History: Fry Bread Tacos
- How to bake my version of Toll House Chocolate Chip Cookies in a whole new way
- Easy twice-baked croissant recipe
- How to make a delicious, hearty winter dinner of Pastie (meat pie)
- A little known Southern dish that’s delish … How to make Chicken Bog
- Here’s how to make Jun with green tea and honey