Vegetarian Consomme with Lemon-Yogurt Dumplings |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Easy to make and a beautiful presentation. My favourite soup for a fancy brunch. Ingredients:
1 large tomato |
1 turnip |
2 onions |
2 green peppers |
3 carrots |
1 stalk celery, with leaves |
1 cup shredded lettuce |
1 apple |
1/4 cup fresh parsley, chopped |
3 tablespoons fresh dill, chopped |
1 tablespoon sweet paprika |
2 cups all-purpose flour |
2 1/2 tablespoons baking powder |
salt |
2 eggs |
1 (8 ounce) container plain yogurt |
2 tablespoons fresh chervil or 2 tablespoons parsley, chopped |
1 1/2 teaspoons grated lemons, rind of |
2 teaspoons lemon juice |
1 -3 tablespoon milk |
Directions:
1. Do not peel the vegetables or the apple just rinse them off, cut up into big chunks and place in soup kettle.
2. Add the parsley, dill, paprika, egg shells (from dumpling ingredients) and 3 quarts cold water.
3. Bring to a boil, skim top, if necessary.
4. Reduce heat, cover and simmer for 1 1/2 hours.
5. Strain broth through a sieve lined with a double layer of cheesecloth.
6. Press down on the ingredients in the sieve with the back of a spoon to remove all liquid.
7. Keep hot while preparing dumplings.
8. Combine all dry dumpling ingredients in top of a sifter and sift into a large bowl.
9. Lightly beat eggs with yogurt, herbs, lemon peel and juice.
10. Mix with flour and add 1-3 T of milk to form moist batter.
11. (it should not be too runny, but heavy enough to drop off the tip of a spoon) Bring soup to a slow, rolling boil.
12. Drop dumplings from T to form 10-12 mounds spread over the surface of the soup to allow for swelling.
13. Cover and cook 20 minutes.
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