Garden Veggie Soup with Homemade Noodles

• Sprinkle a clean work surface with 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 (for 4 servings, split dough into two balls and cover each with a kitchen towel). TIP: If you have time, let dough rest up to 30 minutes.

• While dough rests, halve, peel, and dice onion into ½-inch pieces. Trim, peel, and dice carrots into ½-inch pieces. Pick and roughly chop fronds from dill.

• Heat 2 TBSP butter and a drizzle of olive oil in a medium pot over medium-high heat (use a large pot, 4 TBSP butter, and a large drizzle of olive oil for 4 servings). • 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 more. • Stir in 3½ cups water (7 cups for 4) and stock concentrates. 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 more.

• 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.