Nöfla soup
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 486, total fat 15 G., saturated fats 8 G., proteins 17 G., carbohydrates 71 G., fiber 5 G., cholesterol 64 mg, sodium 1202 mg, sugar 8 G.
Calories 486, total fat 15 G., saturated fats 8 G., proteins 17 G., carbohydrates 71 G., fiber 5 G., cholesterol 64 mg, sodium 1202 mg, sugar 8 G.
Nöfle are small dumplings brought to the Dakotas (USA) by German immigrants. Recipe author Molly Yeh calls them "the best-kept secret of the Upper Midwest." She makes this nöfle soup for her daughter, because kids love dumplings!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Soup
- 3 tablespoons unsalted butter
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 0.5 tsp ground nutmeg
- 10 cups chicken or vegetable broth
- 0.5 tsp dried thyme
- 4 sprigs fresh parsley, chopped
- 2 sprigs fresh dill, chopped
- 2 bay leaves
- 680 g red potatoes, cut into 1 cm pieces.
- 0.5 cups (120 ml) heavy cream
Nöfla
- 3 and 1/4 cups (422 g) premium flour, plus extra for dusting
- 1.5 tsp of baking soda
- 1 and 1/4 teaspoons coarse salt
- 1/8 tsp ground nutmeg
- 1 large egg
We recommend
Recipes with similar ingredients: red potatoes, carrot, celery, gnocchi (dumplings), cream, thyme, dill, bay leaf, nutmeg
Cooking the dish according to the recipe:
- Soup:
In a large saucepan, melt the butter over medium-high heat. Add the carrots, celery, onion, a good pinch of salt, and a few grinds of black pepper and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, another 2 minutes. - Add the broth, herbs, bay leaf, and potatoes. Increase the heat to high and bring to a boil. Reduce the heat, cover, and simmer for 40 minutes.
- Nöfla:
Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, a few grinds of black pepper, and nutmeg. Add 1 cup (240 ml) water and the egg and mix to form a rough dough. Turn it out onto a clean work surface and knead for a few minutes, adding flour as needed, until you have a smooth, sturdy dough. Roll the dough out to a thickness of 1 cm, then cut into 1 x 2 cm squares, dusting them with flour to prevent sticking. - Twenty minutes before the soup is ready, add the nöfla to the pan and continue to simmer at a low heat. Add the cream. Taste and add salt if necessary. Remove the bay leaf before serving. Enjoy!
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