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

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