Vegetable and Dumpling Soup (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 cup extra-virgin olive oil |
1 bulb fennel, tops trimmed and 1/4 cup fronds reserve |
4 ribs celery with leafy tops from the heart, diced |
2 parsnips, peeled and chopped |
2 carrots, peeled and diced not more than 1/2-inch |
2 all-purpose potatoes, peeled and diced |
1 large onion, diced |
4 cloves garlic, chopped, optional |
salt and freshly ground black pepper |
2 large fresh bay leaves |
about 2 tablespoons fresh thyme leaves, chopped |
1 cup dry white wine |
4 cups vegetable or chicken stock-in-a-box |
3 tablespoons butter |
2 tablespoons flour |
1/4 cup finely chopped fresh dill |
1 cup frozen green peas |
biscuit mix prepared to package directions for 8 drop biscuits (recommended: jiffy brand) |
a handful fresh flat-leaf parsley, finely chopped |
Directions:
1. Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
2. Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls.
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