Spinach and Onion Soup with Rosemary-Walnut Dumplings
From Ladle,
Leaf, & Loaf: Soup, Salad, and Bread for Every Season
Dumplings:
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
Soup:
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 |
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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) |
