Harvest Minestrone with Potato Dill Dumplings (recipe)

[Guest guest]

i made this soup for dinner last night. it had a nice

flavor, although i was disappointed that the dumplings

kinda disintegrated into the soup, making it murky.

 

Harvest Minestrone with Potato Dill Dumplings

 

1 T. olive oil

1 small onion, diced

1 rib celery, diced

2 cloves garlic, minced

1 large carrot, diced

1/2 cup green beans, cut into 1/2-inch pieces

6 cups vegetable stock

1/2 cup corn kernels

2 large tomatoes, peeled, seeded, and chopped

1 small yellow squash, diced

1 small zucchini, diced

1/2 cup cooked red kidney beans

 

for the dumplings:

2 large russet potatoes, peeled, boiled

1/2 cup unbleached white flour

1 tsp. baking powder

1/2 tsp. salt

2 T. fresh dill chopped (1 tsp. dried)

2 egg whites

 

in a large pot over medium heat, cook onion, celery,

garlic and carrot in 1 T. olive oil until onion is

wilted. add green beans and cook 5 more minutes. add

stock, corn, tomatoes, squash, zucchini, and kidney

beans. bring to a boil, reduce heat and simmer for 10

minutes.

 

meanwhile, make the dumplings. pass the cooked

potatoes through a ricer or lightly mash with a fork.

sift flour and baking powder over potatoes, add salt

and dill, and mix together gently. mixture will be

crumbly.

 

beat egg whites until soft peaks form. mix into

potato mixture, folding and stirring. don't overmix.

 

drop heaping tablespoonfuls of dumpling dough into

gently simmering soup. cook for 10 minutes, then

cover and cook for 10 minutes more.

 

 

 

 

 

[Guest guest]

That does sound good, susie.

Maybe next time just mix the whole egg into the

dumpling part. Maybe that would help it hold together

better. [?] Or pre-baking them a bit might work, too.

 

~ pt ~

 

A man must elevate himself by his own mind, not degrade

himself.Ê The mind is the friend of the conditioned soul,

and his [potential] enemy as well.

~ Bhagavad Gita (circa 400BC)

~~~*~~~*~~~*~~~>

, " artichoke72x " <

artichoke72x wrote:

>

> i made this soup for dinner last night. it had a nice

> flavor, although i was disappointed that the dumplings

> kinda disintegrated into the soup, making it murky.

[Guest guest]

I recently made Cabbage and Tofu Dumpling soup and the dumplings in

there held together beautifully. They aren't made the same as the

ones in your soup but perhaps you could mess with it a bit and come

up with something that works. Here's the recipe.

 

Shelly

 

Cabbage and Tofu Dumpling Soup

Dumplings

 

1/4 pound firm tofu

4 tablespoons water

1 cup whole wheat flour

1/8 teaspoon black pepper

1/4 teaspoon salt

 

Soup

1/2 medium head cabbage

1 tablespoon corn oil

8 cups boiling water

1 bay leaf

1 tablespoon soy sauce

Chopped scallions

 

Dumplings: Blend tofu with water until smooth.

Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form

into 1/2-inch balls and set aside.

 

Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup

pot. Add cabbage and saute over medium heat until golden.

Add water and bay leaf; return to a boil.

Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings

should be floating on the top at this point. Remove bay leaf.

 

 

 

 

, " artichoke72x "

<artichoke72x wrote:

>

> i made this soup for dinner last night. it had a nice

> flavor, although i was disappointed that the dumplings

> kinda disintegrated into the soup, making it murky.

>

> Harvest Minestrone with Potato Dill Dumplings

>

> 1 T. olive oil

> 1 small onion, diced

> 1 rib celery, diced

> 2 cloves garlic, minced

> 1 large carrot, diced

> 1/2 cup green beans, cut into 1/2-inch pieces

> 6 cups vegetable stock

> 1/2 cup corn kernels

> 2 large tomatoes, peeled, seeded, and chopped

> 1 small yellow squash, diced

> 1 small zucchini, diced

> 1/2 cup cooked red kidney beans

>

> for the dumplings:

> 2 large russet potatoes, peeled, boiled

> 1/2 cup unbleached white flour

> 1 tsp. baking powder

> 1/2 tsp. salt

> 2 T. fresh dill chopped (1 tsp. dried)

> 2 egg whites

>

> in a large pot over medium heat, cook onion, celery,

> garlic and carrot in 1 T. olive oil until onion is

> wilted. add green beans and cook 5 more minutes. add

> stock, corn, tomatoes, squash, zucchini, and kidney

> beans. bring to a boil, reduce heat and simmer for 10

> minutes.

>

> meanwhile, make the dumplings. pass the cooked

> potatoes through a ricer or lightly mash with a fork.

> sift flour and baking powder over potatoes, add salt

> and dill, and mix together gently. mixture will be

> crumbly.

>

> beat egg whites until soft peaks form. mix into

> potato mixture, folding and stirring. don't overmix.

>

> drop heaping tablespoonfuls of dumpling dough into

> gently simmering soup. cook for 10 minutes, then

> cover and cook for 10 minutes more.

>

>

>

>

>

>