Saturday, May 11, 2013

Cauliflower Soup with Dumplings

WHAT???? I know. Because everything is better with dumplin's.

For the soup...

3-4 strips bacon, diced
1 onion, diced
3-4 carrots, diced
2 heads cauliflower, chopped
1/4 cup flour
4 cups chicken broth

Brown the diced bacon in a large pot or dutch oven. Add onion and carrots and cook until tender.
Stir in flour, and then slowly stir in chicken broth. Simmer for 3-5 minutes to thicken, and then add cauliflower. Cover and simmer until cauliflower is tender, about 15-20 minutes.

At this point I took about a third of the mixture and pureed it in the food processor, then stirred it back in. I think you could get away with skipping this step, but the soup wouldn't be as creamy.

For the dumplings...

1 cup flour (whole wheat is fine)
1/2 tsp salt
1/2 tsp baking powder
4 T coconut oil or butter
1/2 cup milk (really a little shy of 1/2 cup works best for me)

Mix flour, salt, and baking powder in a small bowl. Cut in the fat with a pastry cutter or 2 knives. Stir in the milk. This is just your basic biscuit dough. Form the dough into mini balls and drop into the simmering soup. Cover and simmer for 20-30 minutes. Taste-test a sweet little dumplin' to make sure it is done.

We didn't have a drop of leftovers from this meal. If that's not an endorsement, I don't know what is.


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