Spring Soup with Bread Dumplings
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If using fava beans, bring 1 quart salted water to a boil over high heat. Add the shelled fava beans and blanch for 1 minute; immediately transfer them with a slotted spoon to a bowl of ice and water to cool. When they are cool enough to handle, gently peel the skin from the beans.
Trim off and discard the green parts of the leeks, leaving about 5 inches. Cut the white parts in 1/2 lengthwise and then into 1-inch pieces (about 3 ½ cups); rinse them well and pat them dry.
Melt the butter in a large skillet over medium heat. Reduce the heat to medium-low; add the leeks and cook for 5 minutes, or until they have softened.
Meanwhile, bring the chicken stock to a boil in a 4-quart saucepan. Trim the asparagus. Peel the bottom 1/2 of the stems if the stems are thicker than 1/3 inch; slice the asparagus crosswise into 1-inch pieces (about 11/3 cups). Clean, trim, and quarter the mushrooms (about 2 2/3 cups). Add the asparagus and mushrooms to the leeks and cook for 2 to 3 minutes more, or until almost tender. Microplane-grate the cheese (about 11/3 cups) or grate on the fine side of a box grater (about 2/3 cup).
Add the leek mixture to the chicken stock along with the favas and peas. Bring to a boil over high heat. Reduce the heat to low; add the dumplings and cook for 8-10 minutes, until they are cooked through. Stir in the cheese and serve.
Spring Vegetable Soup
Preheat the oven to 400 degrees . On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.
Preheat the broiler, then toast the bread. Rub with the garlic and drizzle with more EVOO.
In a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the asparagus, scallions and green beans season with salt and pepper. Cook until the scallions are softened, 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the chicken broth and peas and simmer until heated through, 5 to 7 minutes. Stir in the mashed tomatoes.
To serve, put 1 toast in each of 4 bowls, pour the soup on top and sprinkle with the parsley and lemon peel. Pass the cheese around the table.
Smoky tomato soup with cheesy spring onion dumplings
Tomato soup served with an oozy cheese toasty is one of our favourite family meals.
Cheese and tomato is, of course, a reliable food pairing, and one that brings much comfort. Dipping hot cheesy bread into tomato soup is one of life's simple pleasures.
During winter, when fresh juicy tomatoes aren't available, I turn to (arguably) the world's most essential pantry item — canned tomatoes — to create a deeply flavoursome soup.
While fresh tomatoes taste floral or fruity, canned tomatoes have already been cooked a little, so possess a jammy, sweeter finish.
For this recipe, I've used smokiness to amplify the complexity of umami-rich tomatoes, achieved by the clever use of spices with lower and slower cooking times.
Each ingredient is cooked in order to release its flavours to the fullest, before the next addition.
The irresistible cheese and spring onion dumplings transform this soup into a one-pot meal, bringing extra heartiness and comfort.
These dumplings are roughly shaped into balls and dropped into the soup, where they puff and steam, emerging swollen with smoky tomato flavours, and a feather-light crumb. It's important to use a pot that is wide enough to hold all the dumplings as they swell dramatically during cooking.
ABC Everyday: Hetty McKinnon
Every month, we publish a new recipe from our New Australian Classics series. Hetty McKinnon is a food writer and cookbook author with a passion for vegetables. She’s the author of three cookbooks, Community, Neighbourhood, and Family. Originally from Sydney, Hetty is currently living with her family in Brooklyn, New York.
- 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
- 1 cup milk
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 tablespoon chopped fresh parsley
- 2 eggs
- ½ teaspoon salt
- 1 pinch ground black pepper
- ½ cup dry bread crumbs (Optional)
Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
Meanwhile, melt the butter in a skillet over medium heat. Add the onions cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
How to make Knödel (Austrian bread dumplings)
- Cut the Zedl or other white bread into small cubes (roughly 0.5 – 1 cm)
- Fill up a large bowl with the cubed bread
- Boil the milk-water mixture and pour over the bread
- Cover the bowl with a cover or use a plate or chopping board to cover it. This keeps the steam inside the bowl and helps to soften the bread cubes.
- Leave for about 10 minutes to allow the bread to soak up and absorb all the liquid.
- Add the eggs and the salt and mix everything together with wet hands
Here is the important bit about the mixture’s consistency…
– There shouldn’t be any dry bits of bread in the mixture. If there are, add a little bit more hot milk or water.
– On the other hand, the mixture shouldn’t be too liquid either or you are running the risk that the dumplings will fall apart. If you’ve added too much liquid, you should balance this out by adding a little flour.
– Overall, the liquid should have been fully soaked up and the mixture should feel firm and just a little sticky.
- Once mixed, leave to rest for another 5 minutes before shaping the dumplings.
- Wet your hands, take a portion of the dumpling mixture to comfortably fit into your cupped hand and squeeze everything together while you shape and form a round dumpling.
- Bring a large pan of water to the boil – You can boil the dumplings straight away or leave them to rest for 30 mins. I would recommend this if you make the dumplings with normal white bread as they will keep their shape better.
- Add the dumplings once the water is bubbling away and boil for 15 minutes.
- Remove with a slotted spoon and place on a serving plate.
- Decorate with chopped chives.
Add chopped parsley or onions (fried) into the dumpling mixture to give it additional flavour. You could even add finely chopped smoked meat and eat as a main dish with cabbage salad.
- 3 tbsp olive oil
- 4 garlic cloves, roughly chopped
- 1 onion, roughly chopped
- peels from white asparagus
- 1 carrot, cubed
- 1 celery stalk, sliced
- 1 leek, thinly sliced white part only
- 4 scallions, sliced dark green part only (keep the white part for garnish)
- 4 sprigs parsley
- 1 tbsp white miso (or lemon juice)
- 2 tbsp soy sauce
- sea salt + black pepper
- 100 g young green asparagus
- 150 g white asparagus
- 1/2 small cauliflower
- 100 g peas
- 2 tbsp finely chopped basil leaves
- 1 tbsp finely chopped parsley leaves
- 1/4 minced clove garlic
- 5 tbsp olive oil
- 1/4 tsp sea salt
Vegetable Soup with Dumplings
A hearty Vegetable Soup with Dumplings Recipe to warm you up on a cold day. Fully Plant-Based and Meal-Prep Friendly.
For the soup:
- 2 leeks, medium-sized
- 1 onion
- 1 slice celeriac (celery root)
- 2 carrots
- 3 cloves garlic
- 1 cup pumpkin
- 1 potato
- 1 bay leaf
- 1 tbsp parsley, fresh
- 1 tsp thyme, dry
- 1 tsp oregano, dry
- 1 tbsp vegan butter
- 1/4 cup flour
- 8 cups vegetable stock
- 1/4 cup vegan cooking cream
- 1 cup peas, frozen
- salt to taste
- black pepper to taste
- 120 grams flour
- 1/2 tsp baking powder
- salt, pepper to taste
- 60 grams vegan butter
- Cut leeks lengthwise in half and rinse under running water. Drain and then cut into slices.
- In a large pot, heat a spoon of vegetable oil. Add 2 sliced leeks, 1 diced onion, a finely diced slice of celeriac, and 2 diced carrots. Saute on medium until the vegetables soften and stir occasionally.
- Add 3 cloves minced garlic, 1 cup diced pumpkin, and 1 diced potato. Stir in the herbs: 1 bay leaf,
1 tbsp finely chopped fresh parsley, 1 tsp dry thyme, and 1 tsp dry oregano. Stir in 1 tbsp vegan butter until melted.
- Sprinkle on top 1/4 cup flour and stir well to combine thoroughly with the vegetables. Pour in 8 cups vegetable stock, bring to a boil, then lower the temperature to a simmer and cook on low for about 20 minutes, until the vegetables are cooked through. Season to taste with salt and black pepper.
- Prepare your dumplings: in a bowl, mix 120 grams flour, 1/2 tsp baking powder, salt, and pepper to taste. Grate 60 grams of cold vegan butter on top. Mix to combine until a compact dough is formed. Shape small dumplings out of the dough and add them to the simmering soup.
- Cook covered for about 10 minutes until the dumplings rise and double in size. They should be cooked through.
- A minute before the soup is almost done, stir in 1/4 cup vegan cooking cream and 1 cup peas (fresh or frozen), wait for the peas to cook, and then serve hot.
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
This recipe is brought to you by Hofer Slovenija.
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Hot or Cold Creamy Lettuce Soup
The idea of cooked lettuce might not whet your appetite, but this soup might just convince you to do more than toss yours in salads. We cook garlic and onion until soft, then add stock and simmer. Once the stock has been nicely flavored, we add lettuce and parsley, and cook until the crisp greens are wilted and softened. After that, all there is to do is blend the mixture and you're ready to eat. Garnish the bright green soup with radish and pea shoots and a light squeeze of lemon juice.
Put cubed bread in a large mixing bowl.
In a small saute pan, saute onions, celery until tender, let cool.
In a small mixing bowl, beat eggs and whisk in melted butter, onions, celery, parsley, salt, and pepper.
Pour mixture over the bread. Mix and mash with your hands until every single cube of bread is evenly moist. Remove any pieces that are still dry. You might want to add a little chicken stock to ensure bread is moistened.
Form into tightly-packed billiards-sized balls. They’ll plump up to the size of tennis balls while cooking.
Cover with a clean towel and let sit for 1 hour
Fill a pot (large enough to accommodate the number of balls you plan to make) about 1/2 way to 2/3 with water and chicken stock bring to boil.
Using a spoon, set dumplings into the boiling water. Once they’re all in, let cook for 20 minutes. If making a double or quadruple batch, let cook for 30 minutes.
Remove from water with slotted spoon and place on a serving dish
Drain off excess water before serving.
Another meal idea: Drop one in a bowl of chicken broth for a delicious Semmelknoedelsuppe similar to Jewish matzo ball soup. ☕
Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside.
Saute diced onion in the same pot until it begins to caramelize.
Stir in paprika and cook for a minute or two.
Add wine and meat. Cook, stirring frequently, until most of the liquid is gone.
Add water just to cover meat. Stir in tomato paste, garlic, salt, and pepper.
Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes.
For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened.
Serve over semmelknoedel (German bread dumplings), egg noodles such as Reames, salzkartoffeln