Garden Veggie Soup with Homemade Noodles

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  2 tbsp
• carrot (diced)
  1 unit
• celery salt
  1 tsp
• chili flakes
  ½ tsp
• crème fraîche
  3 tbsp
• dill
  1 bunch
• eggs
  2 unit
• flour
  1 c
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• onion (diced)
  1 unit
• peas
  ½ cup
• salt
  1 tsp

🍳 Cookware

• small bowl
• large bowl
• medium pot

1. 

   1

   Reserve 1 TBSP flour in a small bowl .

   flour: 1 c
2. 

   2

   In a large bowl , combine eggs , 1 TBSP olive oil , 1 TBSP water, and ¾ tsp salt .

   eggs: 2 unit, olive oil: 2 tbsp, salt: 1 tsp
3. 

   3

   Add remaining flour to egg mixture; stir vigorously until a slightly sticky dough forms ⏱️ 1 minutes .
4. 

   4

   Sprinkle a clean work surface with reserved flour. Transfer dough to floured surface.
5. 

   5

   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 minutes .
6. 

   6

   Cover dough with a clean kitchen towel and let rest at least ⏱️ 10 minutes .
7. 7

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

   onion: 1 unit (diced), carrot: 1 unit (diced), dill: 1 bunch
8. 8

   Heat 2 TBSP butter and a drizzle of olive oil in a medium pot over medium-high heat.

   butter: 2 tbsp
9. 9

   Add onion and carrots; season with salt and black pepper . Cook, stirring, until veggies begin to soften ⏱️ 5 minutes . Stir in celery salt and cook until fragrant ⏱️ 1 minutes .

   black pepper: ½ tsp, celery salt: 1 tsp
10. 10

    Stir in 3½ cups 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 minutes .

    mushroom stock concentrate: 1 unit, peas: ½ cup
11. 11

    Using kitchen shears, carefully cut small pieces of dough into soup, rotating ball as you cut. Cook until noodles are tender ⏱️ 5 minutes .
12. 12

    Turn off heat. Stir in half the crème fraîche and half the dill; season with salt and black pepper to taste.

    crème fraîche: 3 tbsp
13. 13

    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: ½ tsp