Knoephla Soup with Andouille Sausage

Instructions

In a large pot or Dutch oven, heat some olive oil over medium heat. Add the sliced andouille sausage and cook until browned. Remove the sausage from the pot and set it aside.

In the same pot, add a bit more olive oil if needed and sauté the onions, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.

Pour in the chicken broth and water. Add the diced potatoes and dried thyme. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

Meanwhile, prepare the Knoephla dumplings. In a mixing bowl, combine the flour and salt. Beat the egg and milk together in a separate bowl, then add it to the flour mixture. Stir until a thick batter forms.

Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for about 10 minutes until the dumplings are cooked through.

Stir in the heavy cream and milk. Add the cooked andouille sausage back to the pot. Season with salt and pepper to taste.

Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.

Serve the Knoephla soup hot, garnished with some fresh herbs like parsley or chives if desired.

Enjoy your delicious Knoephla soup with andouille sausage!

Feel free to adjust the ingredients and seasonings to suit your taste preferences. 

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup page.