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Knoephia Soup

Course: Dinner, Main Course, Soup

Cuisine: German

Prep Time: 20

Cook Time: 25

Resting: 30

Total Time: 1 15

Servings: Bowls

Calories: 417.7kcal

It is a chicken-based dumpling soup that has, butter, and a few different vegetables. Typically, you will find potatoes, and celery in the soup. Then, there are the dumplings, which make it so good. This version is a much lighter version. Knoephia soup is very popular in North Dakota.

The "K" at the beginning is silent, and the "ph" makes an "f" sound. Pronounced NIP-fiah or NEF-flah.

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Ingredients

4 tablespoons butter
4 celery stocks chopped
1 onion medium size, Chopped
¼ cups flour
1 ½ lb potatoes cut into 1/2 inch pieces
1 cup milk
1 tablespoon corn starch
8 cups chicken broth
to taste salt

For Dumplings:

2 cups flour
2 eggs
½ cup milk
1 Teaspoon salt
1 teaspoon baking powder

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Instructions

Melt butter – In large pot, add butter and put on low to allow butter to melt
Add Vegetables – Once melted, add onions and celery
Cook to soften – on low for 5 minutes
Add flour – Stir in 1/4 cup flour
Combine flour – Add 1 cup of Chicken Stock to the soup and mix to incorporate the flour
Add rest of stock
Add potatoes
Simmer – Turn to medium-high and cook until potatoes are tender (about 30-40 minutes)
Start Dumplings – While potatoes are cooking make dumplings as follows
Mix dumpling ingredients
In a large mixing bowl, whisk flour, salt, and baking powder to combine. In a separate small bowl, whisk eggs and milk until eggs are thoroughly beaten. Pour wet ingredients into the dry and stir until a shaggy dough forms. (If dough is too dry, add milk 1 tablespoon at a time until dough comes together. Be patient.)
Turn dough out onto a lightly floured work surface and knead until a smooth, elastic dough forms,about 5 minutes. Roll dough into a ball, wrap tightly with plastic wrap, and let rest at room temperature for at least 30 minutes and up to 1 hour.
Cut dough into eight equal sized pieces, cover loosely with a kitchen towel or plastic wrap and let rest for 5 minutes. Working with 1 dough piece at a time, roll each piece into a long thin rope about 1/2-inch thick and 9 inches long. If dough springs back while rolling, recover and let sit to relax for 5 to 10 minutes while you start the soup.
Using a knife or a bench scraper, cut each dough rope, right before adding to the soup, into ½-inch long dumplings, dusting the work surface lightly with flour as needed to prevent sticking.
Season – Add any needed salt to the soup.
Add dumplings to broth – Once the potatoes are tender, add dumplings to soup
Cook dumplings – Cook for 5 minutes
Remove from heat, add milk and corn starch, then stir
Serve

Notes

This version is a much lighter soup, if desired replace the milk and corn starch with heavy cream, make this a much “heavier soup”. This will of course add about 100 calories.

Make-Ahead and Storage
The finished soup can be cooled down and refrigerated in an airtight container for up to 3 days, with a caveat that the knoephia dumplings will swell and soften as they absorb the broth. (A lot of people consider knoephia soup is better the second day!)

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.