Recipe

Grandpas Summer Garden Vegetable Soup Recipe

Add Step-by-Step Photos	Shandy / All my dishes 2 years, 2 months ago I love this soup and YES the recipe includes these awesome little herb dumplings! I miss my Grandpa's vegie garden and how we would through all the fresh vegies from garden to pot. Very full flavored and do not be stingy on adding LOTS of vegie... More Prep:20m Cook:25m Servings:12	Shandy
	dumplings homemade easy garden vegies flavorful hardy yummy

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Ingredients

Summer Garden Vegetable Soup:

Saute in 2 T. Olive Oil:

1 c. onions, diced

1/2 c. carrots, diced

1/2 c. celery, diced

Deglaze with; stir in:

1/2 c. dry white wine

6 c. chicken or vegetable broth

2 c. diced potatoes of choice or new potatoes

2 c. cauliflower florets

1 c. zucchini, diced

1 bay leaf

Add:

3 c. tomatoes, diced

2 c. fresh or frozen corn kernels

1 c. fresh green beans, trimmed

salt and pepper to taste

Herb Dumplings:

Makes 20-25 dumplings and Total time to make:30 minutes

Whisk together and stir in; Melt:

1 1/2 c. all-purpose flour

3 T. Parmesan, grated

2 1/2 t. baking powder

1 t. sugar

1 t. salt

1/2 t. ground black pepper

1/4 c. chopped fresh chives

1/4 c. chopped fresh parsley

2/3 c. whole milk

3 T. unsalted butter

Heat; Cook dumplings in:

Soup

Directions

Summer Garden Vegetable Soup:

Saute onion, carrot, and celery in oil in a large pot over medium heat. Cook for 5 minutes, or until vegetables begin to soften.

Deglaze with wine; simmer until nearly evaporated. Stir in broth, potatoes, cauliflower, zucchini, and bay leaf. Bring to a boil, reduce heat, and simmer 10 minutes.

Add tomatoes, corn, beans, salt and pepper. Return to a boil and cook 5 more minutes.

Herb Dumplings:

After adding the last part of vegies to the soup, start making the dumplings.

Whisk flour, Parmesan, baking powder, sugar, salt and pepper together in a bowl; stir in the herbs. Melt butter in the milk in a saucepan over medium heat, then blend into dry ingredients; stir just until moistened. Shape dough into balls the size of a ping pong ball. I use a melon ball scoop to make these with. When the above soup is in the last stage of cooking and you have dropped the heat to a simmer, add the dumpling balls to the top of the soup, cover, and gently simmer 10 minutes, or until a toothpick inserted in the center comes out clean.

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Comments

dailypatnews 2 years, 2 months ago said:
Sounds so healthy and good for diet also

invisiblechef 2 years, 2 months ago said:
Sounds great. I'm making a lentil soup right now! My son would love the dumplings. He is a carboholic!

I have this saved for our next soup day.

Marie

zena824 2 years, 2 months ago said:
Im a soup and cornbread person....this sounds wonderful for this fall..

julesong 2 years, 1 month ago said:
This sound absolutely wonderful. Thank you for posting!

chefelaine 4 months ago said:
To me, homemade veggie soup is COMFORT food, especially when the veggies are home grown and freshly picked.

This sure gets a HIGH FIVE from this old bat in the Muskoka district! :+D

lanabade 3 months, 1 week ago said:
Sounds delish,will make it soon!

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