Soup's On

If you’re fortunate enough to live in a state where winter is not just that time of year when Christmas takes place, but a season where frostbite is a real possibility when putting your groceries in the car. Or if you are familiar with the concept of your nose hairs freezing together or needing a size larger shoe to accommodate an extra pair of wool socks, then I’m certain you can appreciate a hot bowl of soup.

Now the greatest kind of soup, a.k.a. soul warming goodness, is debatable. From creamy tomato with roasted fresh garden tomatoes and vegetable beef with tender chunks of meat and crisp vegetables, to homemade chicken noodle and creamy wild rice, there are so many irresistible options.

Even the occasions upon which you eat soup are so varied. A quick evening meal after a long day, warmed up in the microwave in the staff break room, lounging on the couch on a chilly Sunday afternoon. Maybe best yet, hot out of the thermos on a picnic during a fall outdoor adventure.

The most spectacular thing about soup is how its aroma can fill a room as if to say “welcome.” I can recall precisely how the scent of my grandma’s dumpling soup would be lingering in the back entryway as soon you stepped in the door.

Knefla is by far my most favorite to make, perhaps because it’s one of things I learned to cook by calling my grandma on the phone and asking her for the recipe. She would say things like: sometimes I use this but, if I don’t have that, I use this instead. My cooking skills were developed by getting advice over a long-distance phone call to grandma and by trial and error. In fact, I’m not sure we even owned a measuring cup growing up.

I start out by chopping my onions, celery, and carrots. I like mine very small, so they are slurp-able. So, I use either my pampered chef food chopper or the food processor. If you would rather have larger vegetable pieces, that works fine also. In fact, if I’m cooking for my niece, I love to leave them bigger, so I can hear her say “Auntie, can I have more carrots in my soup?”.

You need a large pot to melt the butter in the bottom. I like about ¾ of a stick, but you can adjust that depending on how health conscious you want to be. Add the veggies to the butter and sprinkle with a dash of salt. Cook them low and slow, so the vegetables can soak up the butter. This is when the house will start to smell amazing.

I like a large bowl, with a rounded bottom, to make my Knefla dough. 4 cups of flour, 1 egg, 1 cup of water and a dash of salt. Start mixing all of these together with a large fork, then switch over to using your hands. Once you get the dough into a large ball, you’ll start to cut the dumplings.

Traditionally, I think you are supposed to roll it into smaller pieces and then cut it with scissors. But I don’t have the patience for that. So, I flatten the ball out on a cutting board as much as I can and then cut strips with a large knife. Consequently, my Knefla ends up looking like cubes, though no one has complained yet.

By now, the veggies are ready for the chicken stock. I absolutely love using “better than bouillon” for this recipe (and many others), as the small jars give you the option to always have the right amount and, once empty, can be used for many other handy things. Depending on the size of the pot, I usually add 8 to 12 cups of water, with a teaspoon of better than broth for each cup. If you want to add a diced potato or two, now is the time to do it. Once your soup begins to boil, you’ll want to keep it at a rapid simmer. Now, you take your Knefla strips and scissors and cut them into the pot. Be careful not to splash yourself.

At my house, this is about the time the elusive teenagers begin to emerge from their screens asking, “Is it ready yet?”.

I believe that there is some sort of science about telling when the dumplings are done by how they float, but I find the taste test to be the most enjoyable science. Once your taste buds have decided that your dumplings are the perfect tenderness, or you just cannot wait any longer, turn the stove off. For the finishing touch, I like to add cream, stirring it in to add a perfect creamy element to the masterpiece. If you prefer a healthy option, you can use milk or even skim milk if you prefer.

Lastly, notify the troops that it’s ready. For extra bonus points, serve with freshly baked bread or rolls. A fair warning: this soup has been known to encourage company to show up and stay a while.

Neighborhood kids will also invite themselves over once word gets out. If, by chance, you end up with leftovers, you’ll enjoy just as much the next day.