1.11.2010

Soup & Bread. Salad Missing.

Pin It

I got my husband Ladle, Leaf & Loaf for Christmas. Something for the baker in him. His first impression was, it's girlie. And he's right. But sometimes he's girlie. So, he decided to go ahead and try a soup from the book.

There are many delicious sounding soups in there -- Curried Lentil, Chilled White Potato, Pureed Fennel, Roasted Red Pepper -- but, he picks Spinach and Onion Soup with Rosemary Walnut Dumplings. Now that might sounds good to some, but right away I had reservations. I didn't like the idea of walnuts in my soup, and I'm not the fan of so much onion. And of course once I expressed my concerns, he was determined to make it on his first day off.





I helped just a little. That was me pouring soup into my bowl!

It turned out the soup was. . . good. Something different. Something I obviously would have waited a year or more to make if someone had gifted me the book. But I wouldn't make this soup often. Twice a year. That's it.

The husband also baked some delicious breads. No recipe for the breads. He keeps those in his head. I just thought the pictures were pretty. But check out the soup recipe below.



Spinach and Onion Soup with Rosemary Walnut Dumplings
Serves 4-6
1 tbsp olive oil
2 large Vidalia onions, sliced
1 large leek, with some green parts, sliced
2 large garlic cloves (he added an extra one)
1 1/4 lbs fresh spinach, trimmed
4 cans vegetable broth
3/4 kosher salt
1 sprig of fresh rosemary
pepper (he added this)
a splash of heavy cream (another adjustments)
Sour cream
Dumplings (recipe below

1) Heat oil in pot, add onions, leeks, and garlic. Cook, covered, for 3-4 minutes.
2) Add spinach, cover, and continue to cook until it wilts, 3 or some minutes.
3) Add broth, bring to a boil, and reduce the heat. Stir in salt, pepper, rosemary, and cover and cook for another 20 minutes.
4) Remove rosemary, and puree soup.
5) Add cream before serving and cook for a couple of minutes.
6) Serve over dumplings, with a dollop of sour cream.

Rosemary Walnut Dumplings
1 cup all-purpose flour
2 tsp baking powder
3/4 tsp finely ground walnuts
1/4 tsp kosher salt
1/4 tsp minced fresh rosemary
1 tbsp chilled unsalted butter
1 large egg
3 tbsp skim milk

1) In a bowl, combine flour, baking powder, walnuts, salt and rosemary. Blend in butter, using your fingers.
2) Beat egg with milk and pour into the dry ingredients. Stir to form a stiff dough.
3) Transfer dough to a lightly floured surface. Roll into a log, about 10 inches long.
4) Cut into about 16 pieces (we tried 12, but they were too big) and roll each into a ball.
5) Drop the dumplings into a pot of boiling water, and cook for 10 minutes.

No comments:

Post a Comment