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jkiemele
222
Nov 16, 2017
Knöphla Soup (my iteration of a family recipe, using Vichyssoise as the base)
Vichyssoise:
Yields 3 quarts 1.5 pounds leeks, white and light green part only 1.5 pounds starchy potatoes, peeled (but I never peel them) 2 oz butter 9 cups chicken stock 16 oz heavy cream Salt and pepper to taste Knöphla (recipe follows) Cut the leeks off at the light green part.  Remove the root end, slice in half lengthwise, and cut into thin slices.  Soak in a bowl of cold water and swish around to remove the grit between the layers. In a pot to hold the soup, sweat leeks in butter without letting them brown. Cut the potatoes into thin slices.  Add the stock and potatoes, bring to boil, and simmer until vegetables are tender. Put into a blender and blend to a smooth consistency.  Hot liquid expands in a blender so be careful.  I usually have to do it in a few batches.  Add more stock if the soup is too thick. From here you can chill the soup, season, add the cream, season to taste again, and eat with garnished with chives.  Cold.  That’s how the French rock it.  It’s pretty good like this, but also just as good served hot. When I use it for my Knöphla Soup base I add the cream/dairy after it has blended, return to a pot and heat, boil knöphla in a separate pot, and add the knöphla to the Vichyssoise when they are done.
Knöphla:
1.5 cups flour 1/2 tsp baking powder (can increase to about 1 tsp for lighter dumplings) 1 egg, beaten 5 to 6 tbsp whole milk 1/2 tsp salt
Combine all to make a stiff dough, adjusting flour or milk until proper consistency. It should feel similar to pasta dough.
Divide into a few pieces and roll into a 1/2 inch diameter rope. Cut into about 1/4 inch pieces. Toss gently in a bowl of flour to keep separate.
In salted boiling water, cook knöphla for 8-10 minutes. They will float when done, but I usually let them cook a little longer. Drain. Add it blended, warm Vichyssoise soup.
Two of my favorite soups combined into one. 
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