A lightly seasoned German dumpling and potato soup made with onions, celery, chicken broth and cream.



Servings: 4 to 6

Total Time: 1 hour

Directions

1. Mix together the dough ingredients to form a stiff dough. Roll the dough into a long 1/2 inch rope (you may need to flour your hands a bit) and set aside.



2. In a dutch oven or large pot melt the butter over medium heat. Add The onion, celery, and potato. Cook, stirring occasionally, about 2 minutes.



3. Pour in the chicken broth and bring to a boil over medium-high heat.



4. Pinch off 1/2 inch pieces from your dough rope and drop them into the soup.



5. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.



6. Slowly stir in the half-and-half and cook until heated through. Add salt and pepper to taste.