Dumpling Soup

Just as I was wondering what I was going to make for supper, I happened upon a container of turkey stock that I mistakenly left out of the freezer yesterday.  So that meant today was a good soup day.  For some reason I had visions of a dumpling soup.......

This soup would be really good with chickpeas, tofu, chicken or turkey in it too.

VEGETABLE SOUP with Savour Dumplings

4 organic carrots, sliced

1 organic onion, thinly sliced in half moons

2 organic celery stalks, sliced

1 cup organic butternut squash, chopped

1 organic parsnip, sliced

1/2 organic rutabaga, chopped

1 clove organic garlic, thinly sliced

2 organic bay leaves

2 1/2 quarts organic turkey, chicken or vegetable stock

sea salt

1 teaspoon chopped fresh thyme

fresh grated romano cheese

Dumplings

1/2 cup plus 4 Tbsp finely ground organic cornmeal

1  cups organic unbleached flour

1/2 cup organic whole wheat flour

2 tsp baking powder

4 Tbsp finely chopped organic onion

2 Tbsp fresh organic lemon zest

1 cup finely chopped organic parsley

5 Tbsp fresh grated romano or parmesan cheese

3 Tbsp cold unsalted organic butter, cut into small pieces

1 cup organic whole milk

Method:  Bring the stock, carrots, onion, celery, garlic, bay leaves, and 1/2 tsp salt to a boil in a large pot.  Reduce heat to medium low and simmer for 20 minutes.  Add thyme.  

     Whisk the dry ingredients, onion, lemon zest, parsley and cheese in a medium sized bowl.  Add the butter and crumble with your fingertips until the mixture looks like coarse meal.  Add the milk and stir with a fork until the dough forms.

     Drop the dough by spoonfulls into the simmering broth.  Cover and simmer until the dumplings are cooked through, about 20 minutes.  Spoon into bowls and dust with some freshly grated romano cheese.