Recipe

Grandpas Summer Garden Vegetable Soup Recipe


Grandpas Summer Garden Vegetable Soup Recipe
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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

Shandy


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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. 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
  1. Summer Garden Vegetable Soup:
  2. Saute onion, carrot, and celery in oil in a large pot over medium heat. Cook for 5 minutes, or until vegetables begin to soften.
  3. 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.
  4. Add tomatoes, corn, beans, salt and pepper. Return to a boil and cook 5 more minutes.
  5. Herb Dumplings:
  6. After adding the last part of vegies to the soup, start making the dumplings.
  7. 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


Sounds so healthy and good for diet also


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


Im a soup and cornbread person....this sounds wonderful for this fall..


This sound absolutely wonderful. Thank you for posting!


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