Description
You want to know what the best soup from North Dakota is? It's knoephla soup and it has potatoes, onion, carrots, celery, and homemade or store-bought dumplings. It's creamy and rich, plus very easy to make.
Ingredients
Scale
- 4 cups water
- 2 cups chicken broth
- 1 large onion, diced
- 1 stalk celery, diced
- 2 cups potatoes, diced
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup cream
- Knoephla Dough a German dumpling
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Instructions
- In a large pot, sauté the onions, carrots, celery, and garlic in some oil until they are soft and fragrant.
- Add the potatoes, chicken broth, water, bay leaf, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the potatoes are tender.
- In a separate bowl, mix together the flour, baking powder, salt, milk, and melted butter to form a dough. Roll the dough into small balls, about the size of a marble.
- Add the dough balls to the pot and let them cook for about 10 minutes, until they float to the surface.
- Stir in the heavy cream, and let the soup simmer for an additional 5 minutes.
- Serve the soup hot, garnished with some chopped fresh parsley or chives.
Notes
Recipe adapted from Food.com
Nutrition
- Serving Size: 1 cup
- Calories: 356
- Sugar: 3g
- Sodium: 555mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 11g