Steam noodles with potato soup (Grumbeersupp)

Name: Steam noodles with potato soup (Grumbeersupp)
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 cube (42 g) fresh yeast; 3 tablespoons (15 g each) Sugar; 100 g Butter or margarine; 250 ml Milk; 7-10 Tbsp Salt; 500 g Flour; 1 egg (size M); 1 (approx. 150 g) Carrot; 1 medium leek (leek); 1 kg floury cooking potatoes (e.g. Afra); 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Instant vegetable stock; 6-8 TABLESPOONS Oil; 100 g Whipped cream; 7-10 Tbsp black pepper; 1/2 bunch Parsley; 7-10 Tbsp Flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 cube (42 g) fresh yeast
3 tablespoons (15 g each) Sugar
100 g Butter or margarine
250 ml Milk
7-10 Tbsp Salt
500 g Flour
1 egg (size M)
1 (approx. 150 g) Carrot
1 medium leek (leek)
1 kg floury cooking potatoes (e.g. Afra)
1 medium onion
1 Garlic clove
2 TABLESPOONS Instant vegetable stock
6-8 TABLESPOONS Oil
100 g Whipped cream
7-10 Tbsp black pepper
1/2 bunch Parsley
7-10 Tbsp Flour

Directions

1
For the dough mix yeast and 1 tablespoon of sugar until the yeast becomes liquid. Melt the fat in a small pot, remove from heat and add milk. Put 1 pinch of salt, flour, 2 tablespoons of sugar and egg in a bowl. Add the fat-milk mixture and yeast to the flour and knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rest in a warm place for about 45 minutes. Peel and wash the carrot. Clean and wash the leek.
2
Peel and wash the potatoes and cut everything into pieces. Peel onion and garlic and chop roughly. Put everything in a big pot, add 1 1/2 litre of water. Cover and bring to the boil, stir in broth. Cover and cook for 40-45 minutes until soft. Knead the dough once more, place on a floured work surface. Divide into 18 pieces and form into balls. Pour on a floured work surface, cover and leave to rise for 20-25 minutes. Heat 175 ml of water and 3-4 tablespoons of oil in a large, coated pan. Sprinkle about 1 teaspoon of salt evenly into the pan. Place half of the steamed pasta in the pan with some space between them. Put the lid on and cover and cook over a low heat for about 15 minutes. In the last 5 minutes of cooking time increase the temperature to medium to high heat. When all the liquid has evaporated, turn the steamed noodles upside down if necessary and fry on the other side for 1-2 minutes until golden brown.
3
Pour on a floured work surface, cover and leave to rise for 20-25 minutes. Heat 175 ml of water and 3-4 tablespoons of oil in a large, coated pan. Sprinkle about 1 teaspoon of salt evenly into the pan. Place half of the steamed pasta in the pan with some space between them. Put the lid on and cover and cook over a low heat for about 15 minutes. In the last 5 minutes of cooking time increase the temperature to medium to high heat. When all the liquid has evaporated, turn the steamed noodles upside down if necessary and fry on the other side for 1-2 minutes until golden brown. Remove the steamed noodles, keep warm and clean the pan. Fry the remaining steamed noodles in the same way. Finely puree the soup and stir in the cream. Season to taste with salt and pepper. Wash parsley, dab dry and chop finely. Stir everything into the soup except for something to garnish. Sprinkle soup with remaining parsley and serve with the steamed noodles
4
Remove the steamed noodles, keep warm and clean the pan. Fry the remaining steamed noodles in the same way. Finely puree the soup and stir in the cream. Season to taste with salt and pepper. Wash parsley, dab dry and chop finely. Stir everything into the soup except for something to garnish. Sprinkle soup with remaining parsley and serve with the steamed noodles
5
Comments: The difficulty in frying steamed noodles is to find the right time to lift the lid. Do not lift the lid too soon, otherwise water will drip on the pasta and it will become unsightly. It is best to use a glass lid to mark the time when the liquid has evaporated. Finished Dampfnudeln crackle in the pan