Vegetable Dumpling Soup
Prep time: 15 min
Cook time: 20 min
• 1 dl all-purpose flour (maybe a bit more)
• ½ tsp salt
• 1dl water
• 2 tbsp olive oil
• ½ tsp Herbs de Provence
• Oil or butter for frying
• 1 onion, finely chopped
• 2-4 mushrooms, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 2 potatoes, diced (or any type of root vegetable. I used turnip)
• 2 bay leaves
• ½ tsp ground black pepper
• 3 cloves of garlic, finely chopped
• 1,5 l liquid. Chicken, beef or vegetable stock. Or water with a bullion of your choice.
• 1 – 1 ½ tsp salt (depending on what stock/bullion you use)
• Optional: finely chopped parsley, spring onions or coriander
• Optional: Ca 150 grams of diced bacon (or any kind of diced meat. Leftovers are great)
Make the dumplings first so the flour can set a bit and swell. 5-10 minutes should do it. Combine flour and Herbs de Provence with salt, add water and whisk. Add oil and whisk again. The dumpling batter should be a creamy mixture, almost like a thicker sour cream. Add more flour if it is to runny or more water if it is too dense.
Heat a sausepan to medium. Add oil (or butter), chopped onions, mushrooms and garlic. Cook for a minute or two while stirring until the onions gets slightly translucent. Add and fry the meat at this point if you are having any. Pour in the stock and add carrots, potatoes (or your root vegetable), celery, bay leaves salt and black pepper. Let the soup boil under a lid, until the carrots are halfway cooked (about 5 minutes).
Make sure that your broth to soup bits ratio is more to the broth side since dumplings with suck up quite a bit of the liquid. Take a teaspoon of dumpling dough and carefully slide it into the boiling soup. Continue, until you are out of the dough. Cover the pot with a lid and let the soup boil on a medium heat for 7 – 10 minutes. Try to avoid opening the lid while the dumplings are cooking. In the end, add chopped parsley/spring onion/coriander and serve.