Leek Soup with Cheese Dumplings
Delicate yet rich-tasting dumplings simmer in this easy-to-prepare soup. You can also serve the soup with grated Parmesan cheese instead of the dumplings.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 338 |
| pro | 20 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 103 mg |
| sodium | 1.830 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 16% |
| vit A | 14% |
| vit C | 5% |
| folate | 21% |
Suggested Recipes
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1 tbsp (15 mL) butter
3 leeks (white and light green parts only), chopped
1 onion, finely chopped
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) pepper
1 cup (250 mL) dry white wine (or chicken stock and 2 tsp/ 10 mL white_wine_vinegar)
6 cups (1.5 L) chicken stock
1/4 tsp (1 mL) salt
Cheese Dumplings:
1-1/4 cup (300 mL) shredded aged gouda or Gruy? cheese
1/3 cup (75 mL) all-purpose flour
1 tbsp (15 mL) butter, softened
1 egg
1 tbsp (15 mL) minced fresh parsley
1/4 tsp (1 mL) each salt and pepper
Preparation:
In large saucepan, melt butter over medium heat; cook leeks and onion, stirring often, until softened, about 10 minutes. Stir in flour and pepper; cook for 1 minute.
Stir in wine; increase heat to medium-high. Boil until reduced by half, about 3 minutes. Stir in stock and salt ; bring to boil. Reduce heat; cover and simmer for 20 minutes. (make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days. Or freeze for up to 2 weeks. Thaw in refrigerator for 24 hours.)
Cheese Dumplings:
Meanwhile, using fork, mash together cheese, flour, butter, egg, parsley, salt and pepper to make firm dough. With lightly dampened hands, roll tablespoonfuls (15 mL) of dough into balls; place on plate. Drop all at once into simmering soup. Simmer until dumplings float to surface, about 10 minutes.
Additional Information
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Tip:
To clean and chop leeks, trim off and discard dark green parts by slicing inward at a sharp angle toward tops of leeks to save inner light green parts. Cut off root ends and split lengthwise. Clean thoroughly under running water; chop finely.
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