Garden Veggie Soup with Homemade Noodles
Supercharge your skills with this advanced recipe!
With just a few ingredients and a little kneading, you can make easy homemade egg noodle dough. Now comes the fun part: You’ll snip it with kitchen shears right into a hearty pot of garden veggie soup that’s packed with carrot, onion, and herbaceous dill! With a final dollop of luscious crème fraîche, this impressive homemade noodle soup will warm you to the core (and win the hearts of anyone at your table).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Eggs
(Contains Eggs)
1.5 cup
Flour
(Contains Wheat)
1 unit
Onion
6 ounce
Carrots
¼ ounce
Dill
1 teaspoon
Celery Salt
2 unit
Mushroom Stock Concentrate
4 ounce
Peas
4 tablespoon
Crème Fraîche
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Reserve 1 TBSP flour (2 TBSP for 4 servings) in a small bowl (you’ll use it in the next step). • In a large bowl, combine eggs*, 1 TBSP olive oil, 1 TBSP water, and ¾ tsp kosher salt (2 TBSP olive oil, 2 TBSP water, and 1¼ tsp salt for 4). • Add remaining flour to egg mixture; stir vigorously until a slightly sticky dough forms, 1-2 minutes.
• Sprinkle a clean work surface with reserved flour. Transfer dough to floured surface. • Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat, rotating dough 90 degrees after each fold, until dough is firm and can be rolled into a ball, 3-4 minutes. TIP: Coat hands with olive oil first to prevent sticking. • Cover dough with a clean kitchen towel and let rest at least 10 minutes (for 4 servings, split dough into two balls and cover each with a kitchen towel). TIP: If you have time, let dough rest up to 30 minutes.
• While dough rests, halve, peel, and dice onion into ½-inch pieces. Trim, peel, and dice carrots into ½-inch pieces. Pick and roughly chop fronds from dill.
• Heat 2 TBSP butter and a drizzle of olive oil in a medium pot over medium-high heat (use a large pot, 4 TBSP butter, and a large drizzle of olive oil for 4 servings). • Add onion and carrots; season with salt and pepper. Cook, stirring, until veggies begin to soften, 5-6 minutes. Stir in celery salt and cook until fragrant, 1 minute more. • Stir in 3½ cups water (7 cups for 4) and stock concentrates. Bring to a boil, then reduce heat to medium; cook, stirring occasionally, until veggies are tender, 5 minutes. Stir in peas and cook until warmed through, 1-2 minutes more.
• Using kitchen shears, carefully cut small pieces of dough into soup, rotating ball as you cut (it’s OK if your noodles are different sizes—ours were about ¼ inch thick). Cook until noodles are tender, 5-6 minutes. TIP: While adding noodles to the pot, stir occasionally to prevent sticking. • Turn off heat. Stir in half the crème fraîche and half the dill; season with salt and pepper to taste.
• Divide soup between bowls. Dollop with remaining crème fraîche and sprinkle with remaining dill and as many chili flakes as you like. Serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.