Soup with nefla

Ingredients:

Soup

• 3 tablespoons unsalted butter
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 0.5 tsp ground nutmeg
• 10 cups chicken or vegetable broth
• 0.5 tsp dried thyme
• 4 sprigs fresh parsley, chopped
• 2 sprigs fresh dill, chopped
• 2 bay leaves
• 680 g red potatoes, cut into 1 cm pieces.
• 0.5 cups (120 ml) heavy cream

Nöfla

• 3 and 1/4 cups (422 g) premium flour, plus extra for dusting
• 1.5 tsp of baking soda
• 1 and 1/4 teaspoons coarse salt
• 1/8 tsp ground nutmeg
• 1 large egg

Preparation:

1. Soup:
   
   In a large saucepan, melt the butter over medium-high heat. Add the carrots, celery, onion, a good pinch of salt, and a few grinds of black pepper and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, another 2 minutes.
2. Add the broth, herbs, bay leaf, and potatoes. Increase the heat to high and bring to a boil. Reduce the heat, cover, and simmer for 40 minutes.
3. Nöfla:
   
   Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, a few grinds of black pepper, and nutmeg. Add 1 cup (240 ml) water and the egg and mix to form a rough dough. Turn it out onto a clean work surface and knead for a few minutes, adding flour as needed, until you have a smooth, sturdy dough. Roll the dough out to a thickness of 1 cm, then cut into 1 x 2 cm squares, dusting them with flour to prevent sticking.
4. Twenty minutes before the soup is ready, add the nöfla to the pan and continue to simmer at a low heat. Add the cream. Taste and add salt if necessary. Remove the bay leaf before serving. Enjoy!