Source: https://www.forkinthekitchen.com/creamy-vegetable-soup-with-dumplings/#recipe
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Dumplings
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- Freshly ground black pepper, a few turns, to taste
- 1 Tablespoon dried parsley
- 4 Tablespoons cold unsalted butter, diced
- ½ cup half and half (or oatmilk for vegan)
Soup
- 4 Tablespoons unsalted butter
- 1 cup yellow onion, diced (1 medium)
- 1 cup diced celery, (2-ish stalks)
- 1 cup diced carrots, (2-3 whole carrots)
- ½ lb Yukon gold potatoes, small half-inch dice (approx. 2 medium)
- 4 garlic cloves, minced
- 3 Tablespoons all-purpose flour
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- ¼ teaspoon ground nutmeg
- 4 cups vegetable stock
- 1 cup frozen peas
- ½ cup half and half, room temperature or lukewarm (or oatmilk for vegan)
- 2 Tablespoon fresh parsley, finely chopped
- Dumplings: In a medium mixing bowl, stir together the flour, baking powder, salt, pepper, and dried parsley until combined. Cut in diced cold butter using a dough blender, fork, or your hands, until a small pea-sized mixture forms. Gently stir in the half-and-half until just combined. Set aside.1 cup all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon fine sea salt, Freshly ground black pepper, 1 Tablespoon dried parsley, 4 Tablespoons cold unsalted butter, ½ cup half and half
- Dumplings: In a medium mixing bowl, stir together the flour, baking powder, salt, pepper, and dried parsley until combined. Cut in diced cold butter using a dough blender, fork, or your hands, until a small pea-sized mixture forms. Gently stir in the half-and-half until just combined. Set aside.1 cup all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon fine sea salt, Freshly ground black pepper, 1 Tablespoon dried parsley, 4 Tablespoons cold unsalted butter, ½ cup half and half
- Soup: In a large stockpot, melt butter over medium heat. Add onion, celery, and carrot, and saute for 3-4 minutes. Add diced potato and cook for 3-4 additional minutes. Add garlic, sauteeing for 1 minute, then stir in the flour, rosemary, and thyme, cooking for 1-2 minutes continuously stirring so the flour doesn’t burn.4 Tablespoons unsalted butter, 1 cup yellow onion, 1 cup diced celery, 1 cup leeks, 1 cup diced carrots, ½ lb Yukon gold potatoes, 4 garlic cloves, 3 Tablespoons all-purpose flour, 1 Tablespoon fresh rosemary, 1 Tablespoon fresh thyme
- Add bay leaf and nutmeg, then stir in vegetable stock until completely combined. Bring the soup to a simmer, then drop approximately 2-3 tablespoons worth of dumpling dough evenly around the soup. Cover and reduce heat, so the soup is at a simmer. Keep the lid closed at least for 10 minutes before peeking, so the dumplings can steam.1 bay leaf, ¼ teaspoon ground nutmeg, 4 cups vegetable stock
- The dumplings should cook for about 15 minutes, depending on their size (if bigger, you'll need a few more minutes, if smaller, a few minutes less). You can remove a dumpling and look at the inside texture; it should have some air bubbles and a drop biscuit-like consistency. If gummy, give it a few more minutes.
- Remove the bay leaf, then stir in the frozen peas and warm half-and-half, heating until the peas are warmed through. Add parsley. Be sure to taste test for salt levels, too! Serve, and enjoy. Store any leftovers in an airtight container in the fridge for up to 3-4 days.1 cup frozen peas, ½ cup half and half, 1 Tablespoon fresh parsley
- Soup: In a large stockpot, melt butter over medium heat. Add onion, celery, and carrot, and saute for 3-4 minutes. Add diced potato and cook for 3-4 additional minutes. Add garlic, sauteeing for 1 minute, then stir in the flour, rosemary, and thyme, cooking for 1-2 minutes continuously stirring so the flour doesn’t burn.4 Tablespoons unsalted butter, 1 cup yellow onion, 1 cup diced celery, 1 cup leeks, 1 cup diced carrots, ½ lb Yukon gold potatoes, 4 garlic cloves, 3 Tablespoons all-purpose flour, 1 Tablespoon fresh rosemary, 1 Tablespoon fresh thyme
- Add bay leaf and nutmeg, then stir in vegetable stock until completely combined. Bring the soup to a simmer, then drop approximately 2-3 tablespoons worth of dumpling dough evenly around the soup. Cover and reduce heat, so the soup is at a simmer. Keep the lid closed at least for 10 minutes before peeking, so the dumplings can steam.1 bay leaf, ¼ teaspoon ground nutmeg, 4 cups vegetable stock
- The dumplings should cook for about 15 minutes, depending on their size (if bigger, you'll need a few more minutes, if smaller, a few minutes less). You can remove a dumpling and look at the inside texture; it should have some air bubbles and a drop biscuit-like consistency. If gummy, give it a few more minutes.
- Remove the bay leaf, then stir in the frozen peas and warm half-and-half, heating until the peas are warmed through. Add parsley. Be sure to taste test for salt levels, too! Serve, and enjoy. Store any leftovers in an airtight container in the fridge for up to 3-4 days.1 cup frozen peas, ½ cup half and half, 1 Tablespoon fresh parsley
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