The perfect fall soup

When fall comes around and the air begins to get cold there’s nothing I crave more than a big bowl of soup. Knoephla soup happens to be one of my favorites and was a staple in my mother’s kitchen growing up. 

My brother and I would come inside from a Sunday morning of playing in the yard to a big bowl of creamy Knoephla soup, and as I am reminiscing on these times while the weather changes, I thought I would share the recipe with you.

Ingredients:

Knoephla Dough

• 3 cups flour
• 3 tsp baking powder
• 3 eggs
• ¾ cup water
• 1 ½ tsp salt

Soup

• 5 potatoes diced
• 1 onion diced
• 5 stalks celery diced
• 3 large carrots diced
• 8 cups water
• 4 tbsp chicken soup base
• Salt and pepper to taste
• Dill weed to taste
• 1 pint heavy cream

Instructions:

1. Combine potatoes, onions, celery, carrots, water, and base in large pot and cook until vegetables are very soft (This is a fairly big recipe so its best to overestimate the size of pot needed)
2. While the soup is cooking, mix together dough ingredients for a fairly stiff dough (add flour or water as needed)
3. Roll dough into ½ inch ropes and cut along the rope to form ½ inch pieces
4. Drop dough pieces into simmering soup
5. Cover and simmer for 15 minutes (dough will start to float as it is cooked)
6. Turn off heat
7. Add pint of heavy cream and a few pinches of dill weed, salt, and pepper
8. Enjoy!