Turkey Dumpling Soup


Ingredients
3 TBSPs butter
2 garlic cloves
2 large carrots, diced
2 celery stalks, diced
2 TBSPs all purpose flour
4 cups chicken stock
1 tsp sage rub
1 tsp dried thyme
1/2 tsp salt (see note)
1/4 tsp pepper
2 bay leaves
2 cups cooked turkey, cubed
1 cup frozen corn
8 oz heavy cream

For Dumplings:
1 cup all purpose flour
2 tsps baking powder
1 tsp sugar
1/2 tsp salt
1 TBSP butter
1/2 cup skim milk

Instructions
  1. Melt the butter over medium heat in a large stock pot.
  2. Add the carrots, celery, and garlic and cook until soft, about five minutes.
  3. Whisk in the flour until fully combined. Very very slowly add the chicken stock. Begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined. Towards the end you will be able to add it a little more quickly. This should take about two minutes.
  4. Add the sage, thyme, salt, and pepper and bring to a simmer. Allow to simmer for five minutes.
  5. While the soup is cooking, whisk together 1 cup of flour, 2 tsps of baking powder, 1 tsp of sugar, and 1/2 tsp salt. Cut in 1 TBSP cold butter. Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour. Gently drop about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.
  6. Finally, gently stir in the cooked turkey, frozen corn, and heavy cream, stirring to combine and cooking about one minute more until combined.


Notes
I ended up adding a full tsp of kosher salt to the soup, but I like things a little saltier. The amount of salt you need depends greatly on the type of chicken stock you use, so it's better to start with 1/2 tsp and then add more if you need it at the end.

Read more on: Turkey Dumpling Soup @ wineandglue.com

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