Have you ever heard of Knoephla Soup? October 5, 2012Posted by Peeps in Cook's Country, Cooking, random stuff, soupe du semaine.
We certainly hadn’t. And odds are, unless you’re from North Dakota, you haven’t either. But all that’s been changed thanks to the good people at Cook’s Country magazine.
We got the October/November issue a couple weeks ago, and before I go any farther with this, you should run out and get it. Seriously. We’ve tried a couple things from this issue and plan on trying a few more soon. Go on, go get a copy. I’ll still be here.
Anyway, soup. It’s apparently an upper Midwestern version of chicken and dumplings. That’s about all my wife and I needed to give this a try.
First, you make the dumplings. Two and a half cups of flour go into a bowl along with a quarter teaspoon of baking powder, one teaspoon of salt and half a teaspoon of pepper. Whisk to combine. Add half a cup of water, half a cup of half & half and three beaten eggs. Stir until a batter forms. Then place the batter into a gallon zip top bag and place in the fridge until it’s time to use.
Now, very much like the Moravian chicken pie recipe they provided us with, this has you brown chicken thighs then finish cooking them in commercial chicken broth to fortify the broth. We skipped this step. My wife’s chicken broth is so good we not only didn’t fortify it, we diluted it. Really. She’s that good.
If you’re not going the fortify route, the rest of it is easy. In a large pot sweat one chopped onion in about a teaspoon of oil. You just want the onion to start turning brown, about five minutes.
Add eight cups of really god chicken broth to the pot and bring to a boil. Then add two pounds of Yukon Gold potatoes that have been peeled and cut into a half inch dice. Can you use another kind of potato? Probably. We happened to have some Yukons that my wife picked up at the market.
Let the potatoes simmer for about ten minutes, or until not quite done. This would be a good time to deal with your chicken.
Since we didn’t cook the chicken in broth, we didn’t have to shred the meat off the bones. We happened to have most of a leftover chicken from and earlier dinner handy. Huh. Lucky us.
Okay, now comes the interesting part.
Get the bag of dumpling batter out of the fridge and cut a quarter inch off one of the bottom corners. The using the bag like a pastry bag, pipe out the batter into the pot of simmering soup, snipping off half to one inch pieces with kitchen shears. This can be done by one person, but if you have help it’s a lot easier.
Once all the dumplings are in, let them cook for ten minutes at a simmer, stirring every so often until they start to float.
After the dumplings are done, add the chicken and half a cup of half & half to the pot and remove from the heat. You are now ready for dinner.
You don’t really need to serve this with anything. We happened to have a loaf of good bread handy, which didn’t hurt. But you don’t really need it. Because this soup is AWESOME! Hearty, flavorful, just a great bowl of soup.
The leftovers, and yes, there will be some, are still mighty fantastic even though the dumplings absorb most of the broth, leaving you with chicken stew. But my wife and I both had it for breakfast twice this week without any sort of problem at all.
I encourage you to try this. You’ll find yourself making it more than once over the course of the next Winter. I’m pretty sure we will.