As some readers know, I do like to cook. I’d mentioned this soup on Facebook and people wanted the recipe. It was an improvised soup, so I’m recreating it a bit. I christen it….Autumn Soup with dumplings.
Ingredients:
3-4 shallots, minced
2 T olive oil
2 chicken breasts, cut into inch size
3 c chicken broth
1 butternut squash, peeled, deseeded, cut into 1/2″ thick slices
1 can black-eyed peas or 2 cups frozen
2 T mirin (sweet rice wine)
2 T apple cider vinegar
fresh ground pepper
Dumplings:
1 c flour
2 T baking powder
1 T dried dill weed
1 T sugar
1 T butter
1/2 milk
Saute shallots in olive oil until brown around the edges. Throw in chicken chunks and sear for a few minutes. Add three cups chicken broth and rest of ingredients. Add enough water (2-3 cups) to make sure everything is submerged if needed. Cook at a low boil 45 minutes.
Meanwhile make dumplings:
Mix dry ingredients, cut in butter until mix is crumbly. Add milk. Dough will be sticky. Form into six equal sized balls, drop in soup. Cook covered for an additional fifteen minutes.
One Response
I made this recipe, with vegetarian and what-I-had-on-hand modifications:
seitan instead of chicken
vegetable broth instead of chicken broth
an onion instead of shallots
rice vinegar and white wine instead of cider vinegar and mirin
For the dumplings, I used two teaspoons (not tablespoons) of baking powder, and one teaspoon each of dried dill weed and sugar.
It was delicious! (And now your recipe has fanfiction;-)