Steam noodles with potato soup (Grumbeersupp)

Name: Steam noodles with potato soup (Grumbeersupp)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 cube (42 g) fresh yeast; 3 heaped Tbsp Sugar; 100 g butter/margarine; 1/4 l milk, 500 g + some flour; 1 egg, salt, pepper (size M); 1 kg floury cooking potatoes, 1 carrot; 1 Stalk leek (leek); 1 onion, 1 garlic clove; 7-9 TABLESPOONS Oil; 2-3 TABLESPOONS Vegetable broth; 100 g Whipped cream; 1/2 bunch Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 cube (42 g) fresh yeast
3 heaped Tbsp Sugar
100 g butter/margarine
1/4 l milk, 500 g + some flour
1 egg, salt, pepper (size M)
1 kg floury cooking potatoes, 1 carrot
1 Stalk leek (leek)
1 onion, 1 garlic clove
7-9 TABLESPOONS Oil
2-3 TABLESPOONS Vegetable broth
100 g Whipped cream
1/2 bunch Parsley

Directions

1
Crumble the yeast, mix with 1 tablespoon of sugar until liquid. Melt fat, remove from heat and add milk. Leave to cool. Knead with 500 g flour, yeast, egg, 2 tablespoons sugar and a little salt. Cover and leave to rise in a warm place for about 45 minutes
2
Peel or clean, wash and chop the potatoes, carrots and leek. Peel and chop onion and garlic. Fry in 1 tbsp. hot oil. Add potatoes, vegetables, 1 1/2 l water and broth. Bring to the boil, cover and simmer for about 45 minutes
3
Knead the dough and form it into a roll on some flour. Cut into about 18 pieces and form into balls. Cover and let rise for 20-25 minutes
4
Heat 175 ml water and 3-4 tablespoons of oil in a large coated pan with lid. Sprinkle in approx. 1 tsp. salt evenly. Put half of the steamed noodles in with a little space between them. Cover and cook over a low heat for about 15 minutes. After about 10 minutes increase the temperature to medium heat. As soon as the liquid has evaporated, turn the steamed noodles over and fry for another 1-2 minutes until golden brown. Remove and keep warm. Clean the pan. Fry the remaining steamed noodles in the same way
5
Puree the soup. Stir in cream, season to taste. Wash and chop the parsley, sprinkle over it
6
Drink: cool white wine, e.g. Weißburgunder von Reichsrat von Buhl