Garden Veggie Soup with Homemade Noodles

🥘 Ingredients

• black pepper
• butter
  4 tbsp
• carrot (into ½-inch pieces)
  12 oz
• celery salt
  2 tsp
• chili flakes
  1 tsp
• crème fraîche
  1/2 c
• dill (chopped)
  ½ oz
• eggs
  4 unit
• flour
  3 c
• mushroom stock concentrate
  4 unit
• olive oil
  3 tbsp
• onion (into ½-inch pieces)
  2
• peas
  8 oz
• salt
  ¾ tsp
• water
  1 tbsp, 3½ cup

🍳 Cookware

• small bowl
• large bowl
• medium pot
• kitchen shears

1. 

   1

   Wash and dry all produce. Reserve 1 tbsp of flour in a small bowl ; you'll use it in the next step. In a large bowl , combine eggs , olive oil , water , and salt ; season with black pepper . Add remaining flour to egg mixture; stir vigorously until a slightly sticky dough forms, ⏱️ 1-2 minutes .

   flour: 3 c, eggs: 4 unit, olive oil: 1 tbsp, water: 1 tbsp, salt: ¾ tsp, black pepper
2. 

   2

   Sprinkle a clean work surface with the 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 . TIP: If you have time, let dough rest up to 30 minutes.
3. 

   3

   While dough rests, halve, peel, and dice onion . Trim, peel, and dice carrot . Pick and roughly chop fronds from dill .

   onion: 2 (into ½-inch pieces), carrot: 12 oz (into ½-inch pieces), dill: ½ oz (chopped)
4. 

   4

   Heat butter and olive oil in a medium pot over medium-high heat. 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 . Stir in water and mushroom stock concentrate . 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 .

   butter: 4 tbsp, olive oil: 2 tbsp, celery salt: 2 tsp, water: 3½ cup, mushroom stock concentrate: 4 unit, peas: 8 oz
5. 

   5

   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.

   crème fraîche: 1/2 c
6. 

   6

   Divide soup between bowls. Dollop with remaining crème fraîche and sprinkle with remaining dill and as many chili flakes as you like. Serve.

   chili flakes: 1 tsp
7. 7

   Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.