Wash and prep all produce. (Mince the garlic, chop the onion and celery, cut the potatoes into bite-sized pieces, peel the carrots and slice at a bias, and finely chop the parsley.)

Mix and knead knoephla dough. Combine 2 cups flour, baking powder, and salt in a medium-sized bowl. Add egg and water. Mix well. Then transfer to wax paper or pastry board and knead with ¼ cup flour until it is no longer sticky.

In a large pot or dutch oven, melt the butter.

Add onions and garlic to melted butter. Sauté until soft and fragrant.

Next, add the broth, potatoes, carrots, celery, salt, pepper, parsley, and cream. Stir.

Bring to a gentle boil then reduce to medium-low heat and cook until the potatoes and carrots are tender. (Move on step 7 while you wait.)

Divide the knoephla dough into 6 sections and roll into 1-inch wide ropes. Then cut each rope into ½-inch by 1-inch pieces.

Once the potatoes and carrots are tender, add the knoephla dumplings. Cook for 5 minutes or until the dumplings are cooked.

Make a flour slurry to thicken the soup. Fill the ladle with soup broth. Then add half of the flour (2 tbsp), whisk, and add to the soup (continue to whisk into the soup.) Then repeat for the other ½ of the flour (2 tbsp).

Allow the soup to cook for a few more minutes. It will thicken (but will not be thick like a stew).

Serve and garnish with remaining parsley.

Pair with slices of bread, buns, or lefse for dipping. Enjoy!