Delicate yet rich-tasting dumplings simmer in this easy-to-prepare soup. You can also serve the soup with grated Parmesan cheese instead of the dumplings.
Ingredients
- 1 tbsp (15 mL) butter
- 3 , chopped (white and green parts only)
- 1 onion, finely chopped
- 1 tbsp (15 mL) all-purpose flour
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) dry white wine, (or chicken stock and 2 tsp/ 10mL white wine vinegar)
- 6 cups (1.5 L) chicken stock
- 1/4 tsp (1 mL) salt
- Cheese Dumplings
- 1-1/4 cup (300 mL) shredded aged Gouda cheese or Gruyère cheese
- 1/3 cup (75 mL) all-purpose flour
- 1 tbsp (15 mL) butter, softened
- 1 egg
- 1 tbsp (15 mL) minced fresh parsley
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Preparation
In large saucepan, melt butter over medium heat; cook leeks and onion, stirring often, until softened, about 10 minutes. Stir in flour and pepper; cook for 1 minute.
Stir in wine; increase heat to medium-high. Boil until reduced by half, about 3 minutes. Stir in stock and salt ; bring to boil. Reduce heat; cover and simmer for 20 minutes. (make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days. Or freeze for up to 2 weeks. Thaw in refrigerator for 24 hours.)
Cheese Dumplings:
Meanwhile, using fork, mash together cheese, flour, butter, egg, parsley, salt and pepper to make firm dough. With lightly dampened hands, roll tablespoonfuls (15 mL) of dough into balls; place on plate. Drop all at once into simmering soup. Simmer until dumplings float to surface, about 10 minutes.
Additional information :
Tip:
To clean and chop leeks, trim off and discard dark green parts by slicing inward at a sharp angle toward tops of leeks to save inner light green parts. Cut off root ends and split lengthwise. Clean thoroughly under running water; chop finely.
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