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

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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