Pfälzer Dampfnudeln to potato soup with crème fraîche

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   For the steamed noodles, crumble the yeast and mix with 1 tablespoon of sugar until the yeast becomes liquid. Melt butter in a small pot, remove from heat and add milk. Put 500 g flour, 2 tablespoons sugar, 1 pinch of salt and egg in a bowl.

2. 2

   Add the butter-milk mixture and yeast to the flour and knead everything into a smooth dough with the dough hooks of the mixer. Cover the dough and let it rest in a warm place for about 45 minutes.

3. 3

   For the soup in the meantime, clean or peel the leek, carrot and potatoes, wash and cut into large pieces. Peel onion and garlic and dice them roughly. Put everything into a large pot. 1 1⁄2 Add 1 l water, bring to the boil, stir in broth and cook everything covered for 40-45 minutes until soft.

4. 4

   Knead the yeast dough once again on a floured work surface. Divide into 18 equally sized pieces and form into balls. Cover and leave to rise for 20-25 minutes.

5. 5

   Heat 175 ml water and 3-4 tbsp. oil in a large coated pan (with lid). Sprinkle about 1 tsp. salt evenly into the pan. Put 9 steamed noodles into the pan with some space between them. Put the lid on and cook covered at low heat for about 15 minutes.

6. 6

   In the last 5 minutes of cooking time, raise the temperature to medium to high heat. When all the liquid has evaporated, turn the steamed noodles over and fry from the other side for about 2 minutes until golden brown.

7. 7

   Take out steamed noodles and keep warm. Clean the pan. Prepare the remaining steamed noodles in the same way.

8. 8

   Wash parsley, shake dry, pluck off leaves and chop finely. Puree the soup finely, stir in the crème fraîche. Season to taste with salt and pepper. Stir the parsley into the soup. Serve with steamed noodles.

Nutrition Facts

KCAL
770 kcal

CARBS
92 g

FATS
35 g

PROTEINS
16 g