Herb dumplings turn a soup into a substantial meal For a bold celery flavor use leaves of fresh lovage in place of parsley
1 Preheat oven to 350°F (180°C). Place tomatoes (cut-side up), garlic and onion on baking tray, sprinkle with salt and drizzle with 1 tablespoon oil.
2 Roast vegetables 30 minutes. Remove from oven, cool slightly; roughly peel tomatoes and peel garlic.
3 Using food processor or handheld blender, process vegetables in medium bowl until smooth.
4 Heat remaining 1 tablespoon oil in large saucepan; brown meat in batches. Return meat to saucepan with tomato mixture and stock; simmer 45 minutes before adding dumplings.
■ To make dumplings, place flour in medium bowl. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Using a wooden spoon or plastic spatula, fold in parmesan and herbs. Add milk, using flat-bladed knife; mix until just combined. Knead briefly.
6 Using a teaspoon, scoop dough roughly into balls. Shape with floured hands. Drop balls into soup, and simmer, covered, 15 minutes. Divide soup among serving bowls.
Preparation 20 minutes Cooking 1 hour 30 minutes
Continue reading here: Preparing the dumplings
Was this article helpful?