creamy parmesan veggies and dumplings
Comfort food after an uncomfy week.
Really hoping to reestablish a normal routine this week, so we’re pulling out all the culinary stops by starting off with soup. I do enjoy a good bowl during these next couple season, but in the grand scheme of things, I don’t develop a lot of soup recipes…largely because I hate photographing it. Deplore and abhor.
Though, I guess as with anything, I can only get better if I let myself try.
Definitely not complaining about eating this soup for the week. Creamy and comforting, it’s a warm and rich hug after dealing with Helene and all the unstable aftermath. Let’s call this mental reset soup. A 30 minute recipe infused with herbs, bulked up with white beans, and finished with cheese-laced puffballs of dough that are just so fun to watch grow.
Soup for Thought
This dumpling soup boasts a simple veggie base of onion, carrot, and celery. Mirepoix, if you will. The terrific triad serves as an introduction to many a soup or stew, since it infuses a buttload of base flavor.
Melt some butter in your skillet and saute those bad boys until nice and soft. Then, stir in garlic, fresh chopped sage and oregano.
Pour in some white wine and reduce a little bit. Next, add veggie broth, cream or canned coconut milk, and a couple cans of white beans. I felt the need for some bulk in this soup: chicken is most common, but we don’t do meat in the FMG sphere, so I needed something of an alternative.
While the soup comes up to a simmer, make your dumpling batter. Very uncomplicated: flour, baking powder, and fresh shredded parmesan cheese, then a swoop of buttermilk. Stir it all together with a wooden spoon to create a lumpy, shaggy, but cohesive dough.
I like to use a cookie scoop to drop rounds of dough into the soup. A tablespoon measure works fine, too, though you’ll have to enlist the fingers to help push the dough off the utensil.
Simmer the dumplings, covered, for 5-8 minutes. I like to sneak a peak and watch the mounds of dough expand into surprisingly large dough-dunes. Majestic.
Taste your soup for salt and pepper. Dish it out into bowls and indulge!
When storing leftovers, keep in mind that the dumplings will slurp up a lot of the liquid, so you’ll have very flavorful and very fat knobs to enjoy. I personally kinda enjoy this iteration.
For serving? I like a bowl of my Kale “Bacon” Harvest Salad on the side. Though, never fear – this soup plays well on its own, too.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
For the soul:
Salsa Verde Black Bean Tortilla Soup
Creamy Herb Roasted Mushroom Wild Rice Soup
Beer Cheese Broccoli Noodle Soup
Creamy “Bacon” and Gnocchi Vegetable Soup
creamy parmesan veggies and dumplings
Ingredients
- 2 tbsp butter
- 1 medium yellow onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh oregano, chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 6-8 cups vegetable broth
- 1 cup heavy cream or canned full fat coconut milk
- 2 cans white beans, drained
parmesan dumplings
- 1 1/2 cups all purpose flour
- 2 tsp baking soda
- 1/2 cup fresh parmesan cheese, grated
- 1 cup buttermilk
Instructions
- Melt the butter in a large soup pot or Dutch oven. Saute the onion, carrot, and celery for 5-8 minutes until tender. Stir in the garlic, sage, and oregano for 1-2 minutes.
- Pour in the white wine and simmer for 2-3 minutes until reduced by half, then add the broth, cream, and beans. Season to taste with salt and pepper. Bring to a heavy simmer for 5 minutes.
- In the meantime, stir together the flour, baking powder, and parmesan. Measure in the buttermilk and, with a wooden spoon, stir until a shaggy dough forms. It will be quite wet.
- Drop heaping tablespoons of the dumpling batter directly into the soup. Cover and cook 5-8 minutes until the dumplings are firm. Divide into bowls and garnish with fresh herbs and more parmesan, as desired.
Leave a Reply