Monday, 20 January 2014

Vegetable Soup with Cheese Dumplings

This is a fairly plain and basic soup, although one I really like. There is something about the sweetness of cabbage in soup that is just so appealing. The dumplings are a little unusual and make it a complete meal in itself. 

6 servings
1 hour prep time

Vegetable Soup with Cheese Dumplings

Make the Soup:
4 cups chopped cabbage
2 medium onions (2 cups diced)
3 to 4 stalks celery (2 cups diced)
OR 2 cups diced celeriac
2 to 3 medium carrots (2 cups diced)
1 cup sliced mushrooms
3 to 4 cloves of garlic
2 tablespoons mild vegetable oil
1 teaspoon rubbed savory
3 cups chicken or vegetable stock
3 cups water
3 to 4 bay leaves
salt & pepper to taste

Trim and chop the cabbage. Peel and chop the onions. Wash, trim and dice the celery, or peel and dice the celeriac. Peel and dice the carrots. Clean and slice the mushrooms. Peel and mince the garlic.

Heat one tablespoon of oil in a large skillet, and add the celery (celeriac), onions, and carrots. Cook for 5 to 10 minutes, stirring frequently, until softened and reduced in volume. Put them  in a large soup pot. Heat the remaining oil in the skillet, and add the mushroom. When the begin to brown, add the cabbage and cook, stirring frequently, for several minutes, until the cabbage is wilted. Add the garlic and the savory, and continue cooking for another minute or so. Add these to the soup pot.

Add the chicken stock and water to the soup pot, along with the bay leaves and salt and pepper to taste. Bring it all to a low boil and then simmer for 15 to 20 minutes while you make the dumplings.


Make the Dumplings:
1 cup cottage cheese
1/2 cup grated old Cheddar cheese
1 large egg
1 cup flour
1 teaspoon baking powder
salt & pepper to taste
1 tablespoon fresh or dried minced chives

Mash the cottage cheese thoroughly, or make the dumplings in a food processor. Mix the cottage cheese, Cheddar, and egg. Mix the baking powder, salt and pepper, and chives into the flour then mix it into the cheese and egg to make a slightly sticky dough.

Drop the dough by spoonfuls into the simmering soup - you should get about 18 dumplings. Cover the soup once they are all in and continue to simmer it for another 15 minutes, until the dumplings are firm. Serve at once.




Last year at this time I made a Vegetable-Noodle Stir-Fry Featuring Spaghetti Squash

1 comment:

Mrs said...

So glad to find this recipe!