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Spinach and Onion Soup with Rosemary-Walnut Dumplings

From Ladle, Leaf, & Loaf: Soup, Salad, and Bread for Every Season

1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon finely ground walnuts
1/4 teaspoon (preferably kosher) salt
1/4 teaspoon minced fresh rosemary
1 tablespoon chilled unsalted butter
1 large egg
3 tablespoons skim milk

1 tablespoon olive oil
2 large Vidalia (or other) onions, sliced
1 large leek with some of the green part, sliced
1 large garlic clove
1-1/4 pounds fresh spinach, washed and trimmed
4 cups homemade or canned vegetable broth
3/4 teaspoon (preferably kosher) salt
1 (1-inch) sprig fresh rosemary
3/4 cup sour cream


To prepare dumplings:
In a medium bowl, combine the flour, baking powder, walnuts, salt and rosemary. Blend in the butter, using your fingers. Beat the egg with the milk and pour into the dry ingredients. Stir to form a stiff dough.

Transfer the dough to a lightly floured surface. Roll into a log about 1-1/2 inches thick and 10 inches long. Cut into 12 pieces and roll each one into a ball. Drop the dumplings in 6 cups boiling water and cook for 10 minutes. Set aside.

To prepare soup:
Heat the oil over medium heat in a 4-1/2-quart soup pot. Add the onions, leek and garlic, stirring to coat with the oil. Cook, covered, until the onion starts to soften, 3 to 4 minutes.

Add the spinach, cover, and continue to cook until it wilts, 3 to 4 minutes. Add the consommé or canned broth. Bring to a boil and reduce the heat to low. Stir in the salt, add the rosemary, cover, and simmer for 20 minutes.

Remove from the heat. Strain the soup, reserving the vegetables and pour the liquid back into the pot. Purée the vegetables in a food processor. Blend the purée into the liquid and reheat the soup.

With a slotted spoon, add 3 dumplings to each of 4 bowls just before serving. Garnish with a dollop of the sour cream.

Yields 4 servings.



(Updated: 10/28/08 SN)

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