There is nothing food-storagey at all about this soup, but I have to share this recipe from my friend Laura Dallman, because it is such a good, hearty soup. It is commonly served during the holidays here in the Dakotas and Minnesota. Laura brings it each year for our Thanksgiving dinner and we LOVE it.
The name means “little button” and comes from the dumplings that are the foundation of this soup. It is rich and filling and sure to be a family favorite.
Ingredients:
Dough
1 egg
½ cup water
3 cups (or so) flour
1 teaspoon baking powder
1 teaspoon salt
Soup
carrots, shredded, chopped, or sliced
potatoes, peeled or not peeled (I prefer peeled)
½ quart half and half
½ quart heavy cream
2 cups milk (2% or whole)
1 tablespoon butter
1 or 2 cubes of chicken bullion (or more depending on taste and kind bullion being used.)
Parsley flakes, Salt and Pepper to taste
Directions:
Mix all dough ingredients together starting with one cup of flour and continue adding flour until you have a firm dough that will hold its shape. Dough may remain a little sticky.
Break dough apart and cut into small pieces, about the size of the end of your thumb and add to boiling water.
Add prepped carrots and potatoes. Let boil for 30 minutes or until done. Drain when knoephla and other ingredients are fully cooked.
Return the knoephla, potatoes, and carrots to the kettle. Add the remaining ingredients and reduce heat to a simmer until ready. Soup is ready when cream and milk is hot. A film may form on the top of the soup as a sign of readiness.
