How to Cook Cream Of Carrot Soup With Dumplings
Serves: 4
Preparation time: 30 mins
Cooking time: 3 hours
Ingredients needed to make Cream Of Carrot Soup With Dumplings:
For the soup:
- 2 cup carrots, peeled and chopped
- 1 onion, chopped
- 1 medium potato, peeled and chopped
- 1 cup dry white wine
- ½ cup heavy cream
- 3 cups vegetable stock (recipe below)
- Freshly squeezed out lemon juice
- 1 tsp sugar
- Dash of freshly grated nutmeg
- Sea salt and freshly ground white pepper to taste
- 3 tbsp unsalted butter
- Snipped chives, for garnishing
For the stock:
- 2 roma tomatoes, washed and quartered
- 3 medium sweet onions, peeled and chopped
- 2 celery stalks, washed and chopped
- 1 head fennel, washed and chopped
- 8 oz cremini mushrooms, washed and quartered
- 3 carrots, scrubbed and chopped
- 1 leek, sliced and rinsed
- Bunch of fresh oregano
- Bunch of fresh parsley
- Handful of fresh thyme
- Salt to taste
- 1 tbsp black peppercorns
For the dumpling:
- 8 oz cream cheese
- 2 tsp fresh parsley, minced
- ½ cup dried bread crumbs, finely ground
- Pinch of grated nutmeg
- Kosher salt and ground black pepper to taste
Cooking instructions for Cream Of Carrot Soup With Dumplings:
- For the stock, throw in the leek, carrots, onions, celery, tomatoes, mushrooms and fresh herbs into a large pot.
- Sprinkle the peppercorns and a dash of salt over the veggies and pour about 2 quarts of water into it.
- Bring the mixture to a boil over high flame and then reduce it to a simmer immediately.
- Continue to cook likewise, uncovered, for a couple of hours.
- Spread cheesecloth across the colander and strain the stock through it into a large bowl; discard the veggies and set the stock aside until required.
- For the soup, add a knob of butter to a medium saucepan to melt over moderate heat and throw in the onions.
- Sauté them for 3-4 minutes or until they soften and stir in the carrots as well as potatoes.
- Continue to sauté for another 5 minutes, but don’t let them brown.
- Add a splash of lemon juice to it, along with a bout of wine and stir in half of the sugar.
- Empty 3 cups of the prepared stock into it and give it a good stir to mix well.
- Bring it to a rolling boil and then reduce heat to simmer for half an hour or until the veggies are cooked through.
- While the soup cooks, start preparing the dumplings by pouring water into a large pot and bringing it to a boil.
- Dump all its ingredients into a bowl and toss them all together to mix well.
- Set it aside for about 5 minutes and take portions of it to shape into egg-shaped dumplings.
- Plop them into the hot water and steam them for about 5 minutes or until they float up on the water surface, indicating that they are cooked properly.
- Drain them out using a slotted spoon, into a bowl and set aside.
- Once the soup is cooked, pour it into a blender and pulse it into a smooth puree.
- Adjust the seasonings and ladle it into soup bowls.
- Top each serving with 3 dumplings and sprinkle snipped chives over them.
- Serve hot.
Image credit: Wikimedia Commons
