Leek Soup with Cheese Dumplings Leek Soup with Cheese Dumplings

Author: Canadian Living

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.

  • Portion size 4 servings


Cheese Dumplings:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1830 mg
  • Protein 20 g
  • Calories 338.0
  • Total fat 19 g
  • Cholesterol 103 mg
  • Saturated fat 11 g
  • Total carbohydrate 17 g


  • Iron 16.0
  • Folate 21.0
  • Calcium 27.0
  • Vitamin A 14.0
  • Vitamin C 5.0
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Leek Soup with Cheese Dumplings