3 Tbsp extra virgin olive oil
1 onion, finely chopped
2 carrots, diced
1 parsnip, diced
small wedge of celery root, diced
2 small very young kohlrabies, diced
1 to1-1/2 cups homemade soup stock [chicken or pork]
2 tsp Hungarian paprika
1/2 cup commercial spatzle or 1 cup nokedli cooked, rinsed and drained
1/2 cup frozen peas
1/4 cup freshly diced flat leaf parsley
2-3 cups whole milk as needed [Do not use leaner than 1% milk]
• If you do not have commercial spatzle or a bit of leftover nokedli, make the nokedli from 1 egg first. Rinse and drain and then add to a bowl and stir in 1 tsp of oil so the nokedli don’t stick together. Then set it aside.
• Next peel, wash and dice all the vegetables.
• Very slowly sauté the chopped onions in oil in a medium Dutch pot until soft.
• Starting with the carrots, begin to add the vegetables to the pot.
• Lightly salt and stir with each addition.
• Begin to add the soup stock as needed and keep sautéing the vegetables until soft.
• If you use commercial spatzle, cook that in a small pot of water now. Drain, rinse and set it aside.
• When the vegetables are soft, add the Hungarian paprika and stir it in.
• Continue the slow cooking until the stock is reduced to almost nothing.
• Then stir in the cooked spatzle or nokedli and the frozen peas and heat through.
• Add the milk, stir and warm up the soup. Do NOT let the soup boil once the milk is added.