Chicken And Vegetable Soup With Dumplings - cooking recipe

Ingredients
    2 tbsp oil
    2 None onions, peeled and cut into chunks
    2 cloves garlic, peeled and roughly chopped
    200 g leeks, sliced
    200 g celeriac, peeled and roughly chopped
    800 g carrots, peeled, 200g roughly chopped, 600g cut into thin strips
    1 None chicken (about 1.5kg)
    2 None bay leaves
    1 tsp salt
    1 tsp black peppercorns
    15 g butter
    1/4 tsp grated nutmeg
    125 g durum wheat
    2 None eggs
    30 g Parmesan, grated
    30 g fresh flat-leaf parsley, little reserved for garnish, remainder chopped
    1 None small cauliflower, broken into florets
    360 g sausage meat, rolled into small balls
Preparation
    Heat the oil in a large pot and saute the onions, garlic, leeks, celeriac, and chopped carrots for 5 minutes, stirring occasionally. Add the chicken, bay leaves, salt, peppercorns and 3.5 quarts cold water (or enough to cover the chicken). Bring to a boil, reduce heat, and simmer for 2 hours, skimming the foam off the top with a slotted spoon every so often.
    45 mins before the end of the cooking time, place the butter, nutmeg and 1 cup water in a saucepan and season with salt and black pepper. Bring to a boil, add the durum wheat and stir with a wooden spoon until the mixture forms a ball that leaves the sides of the pan clean. Transfer to a bowl and allow to cool for 2 minutes. Stir in the eggs one at a time, then stir in the cheese and half the parsley.
    Bring a pot of salted water to the boil. Drop teaspoon-sized pieces of the dumpling mixture into the water and cook over a low heat for 10-15 minutes, until cooked through. Remove with a slotted spoon and drain on a paper towel.
    Remove the chicken carcass from the soup and reserve for another purpose. Strain 8 cups of the soup through a sieve into a clean pot and discard any left over. Add the cauliflower and sausage balls to the pot and cook for 6 minutes. Add the carrot strips and cook for 4 more minutes. Add the dumplings and remaining parsley and heat through. Season with salt and black pepper and serve garnished with parsley.

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