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Ingredients
  • subheading: Soup:
  • 3 tablespoons unsalted butter
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ teaspoon ground nutmeg
  • 10 cups chicken or vegetable stock
  • ½ teaspoon dried thyme
  • 4 sprigs fresh parsley, chopped
  • 2 sprigs fresh dill, chopped
  • 2 bay leaves
  • 1 ½ pounds (680 grams) red potatoes, chopped into ½-inch pieces
  • ½ cup (120 grams) heavy cream
  • subheading: Knoephla:
  • 3 ¼ cups (422 grams) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons kosher salt
  • Freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 large egg
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