Grandpas Summer Garden Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I *love* this soup and YES the recipe includes these awesome little herb dumplings! I miss my Grandpa's vegie garden and how we would through all the fresh vegies from garden to pot. Very full flavored and do *not* be stingy on adding LOTS of vegies. Read more . I give a basic measurement but feel free to add lib and put in more or extra. Ingredients:
summer garden vegetable soup |
saute in 2 t. olive oil |
1 c. onions, diced |
1/2 c. carrots, diced |
1/2 c. celery, diced |
deglaze with; stir in |
1/2 c. dry white wine |
6 c. chicken or vegetable broth |
2 c. diced potatoes of choice or new potatoes |
2 c. cauliflower florets |
1 c. zucchini, diced |
1 bay leaf |
add |
3 c. tomatoes, diced |
2 c. fresh or frozen corn kernels |
1 c. fresh green beans, trimmed |
salt and pepper to taste |
herb dumplings |
makes 20-25 dumplings and total time to make:30 minutes |
whisk together and stir in; melt |
1 1/2 c. all-purpose flour |
3 t. parmesan, grated |
2 1/2 t. baking powder |
1 t. sugar |
1 t. salt |
1/2 t. ground black pepper |
1/4 c. chopped fresh chives |
1/4 c. chopped fresh parsley |
2/3 c. whole milk |
3 t. unsalted butter |
heat; cook dumplings in |
soup |
Directions:
1. Summer Garden Vegetable Soup:
2. Saute onion, carrot, and celery in oil in a large pot over medium heat. Cook for 5 minutes, or until vegetables begin to soften.
3. Deglaze with wine; simmer until nearly evaporated. Stir in broth, potatoes, cauliflower, zucchini, and bay leaf. Bring to a boil, reduce heat, and simmer 10 minutes.
4. Add tomatoes, corn, beans, salt and pepper. Return to a boil and cook 5 more minutes.
5. Herb Dumplings:
6. After adding the last part of vegies to the soup, start making the dumplings.
7. Whisk flour, Parmesan, baking powder, sugar, salt and pepper together in a bowl; stir in the herbs. Melt butter in the milk in a saucepan over medium heat, then blend into dry ingredients; stir just until moistened. Shape dough into balls the size of a ping pong ball. I use a melon ball scoop to make these with. When the above soup is in the last stage of cooking and you have dropped the heat to a simmer, add the dumpling balls to the top of the soup, cover, and gently simmer 10 minutes, or until a toothpick inserted in the center comes out clean.
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