This weekend I felt the need for some comfort food and I tinkered with a recipe I found online and found a quick and easy way to make dumpling soup.
Here is what you need:
- 1/4 cup extra-virgin olive oil
- 4 ribs celery with leafy tops from the heart, diced
- 5 carrots, peeled and diced not more than 1/2-inch
- 8 new potatoes, diced
- 1 large onion, diced
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper to taste
- About 2 tablespoons fresh thyme leaves, chopped
- 1 cup dry white wine
- 4 cups vegetable or chicken stock-in-a-box
- 3 tablespoons butter
- 2 tablespoons flour
- 1/4 cup finely chopped fresh dill
- 2 cups frozen green peas
- Packaged Biscuit mix prepared to package directions (I used Bisquick)
Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Add the diced onion to the pan and let the onion sweat for about 3 minutes, stirring frequently. Add the minced garlic and let the mixture cook for 1-2 minutes. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear – add the diced celery, carrots and potatoes. Then add salt, pepper and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine. Add chicken stock and 2 cups water and bring to a boil.
Put a separate skill on medium heat and heat the butter over medium heat to melt, then whisk in the flour 1 minute to make a roux. Scrape the roux into the soup and then add the frozen peas and dill. Bring the pot back up to a boil while you make the biscuit mix according to package directions (Bisquick only requires you to add water and stir). Form 8-10 balls with the biscuit dough and drop them two spoons into the pot of boiling water.Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve.