culinary review
   
   

A Sausage Variation on Chicken Dumpling Soup

Sat Aug 07, 2010 12:10 pm
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 Chicken Dumpling Soup

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Measurements
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General Info
Servings: 4
Total Cost: $9.94
Cost Per Serving: $2.49
Total Calories: 3,722
Calories/Serving: 931
IngredientVolumeMassCostCalorie
Sausage, Mild Italian * 1.50 Pounds $3.78 1,633
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Olive Oil, Extra Virgin 1 Teaspoon 4.50 Grams $0.07 40
Carrots 1 1/2 Cup 192.00 Grams $0.21 78
Celery, Chopped 1 Cup 120.00 Grams $0.13 17
Onion, Yellow Diced 1 Cup 160.00 Grams $0.35 67
Flour, White Unbleached All Purpose 4 Tablespoons 1.06 Ounces $0.03 114
Vermouth, Dry, Generic 750 ml Bottle 1/4 Cup 56.00 Grams $0.56 110
Beef Broth 4 Cups 960.00 Grams $1.88 100
Cream, Light, Half & Half 1/4 Cup 60.50 Grams $0.33 79
Vinegar, Balsamic 2 Tablespoons 30.00 Grams $0.53 20
Peas, Green, Petits * 1.00 Pound $1.04 365
Parsley, Fresh, Chopped 2 Tablespoons 18.75 Grams $0.31 0
Salt, Kosher 1 Teaspoon 4.80 Grams $0.01 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Flour, White Unbleached All Purpose 1 1/2 Cup 6.38 Ounces $0.21 683
Baking Powder, Clabber Girl 1 Tablespoon 14.40 Grams $0.10 0
Salt, Table 3/4 Teaspoons 4.50 Grams $0.01 0
Milk, Whole 3/4 Cups 180.00 Grams $0.18 113
Butter, Unsalted 1 Tablespoon 14.00 Grams $0.06 100

We had a craving for some comfort food and did not have any chicken around so we thought sausage would be a great substitute.

So the other day I was watching Americas Test Kitchen which happens to be one of my favorite cooking show. This time they made chicken dumpling soup and it looked wonderful. The dumplings where large and airy and doubled in size as they cooked. The whole meal looked quite nice and warming. So I had an urge to try this recipe out, or at least I had an urge to try to make those light and “poofy” dumplings!

But as there was no chicken on hand, I decided to make a variation of this soup with sausage instead, and it was very successful. The soup had a perfect consistency and good flavor and the dumplings were just as light, large and airy as I had hoped! 

4 servings:

Ingredients:

Soup:

  • 6 sausages (about 1 ½ pound), chopped
  • 2 tablespoons butter
  • 1 tsp olive oil
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 4 tablespoons all-purpose flour
  • ¼ cup of sherry
  • 4 cups of beef broth
  • ¼ cup of half-and-half
  • 2 tablespoons of balsamic vinegar
  • 1 cup of frozen peas
  • 2 tablespoons of fresh parsley
  • Salt and pepper

Dumplings:

  • 1 ½ cup of all-purpose flour
  • almost 1 tablespoon of baking powder
  • ¾ teaspoons of salt
  • ¾ cup of milk
  • 1 tablespoons of fat from sausage
  • 1 tablespoon of butter



sausage_dumplings

 

 
sausage

Method:

Sautee the sausage in a pot until browned. Remove from pan and pour rendered fat in a small bowl.

vegetablesPut oil and butter in pan and sautee the carrots, celery and onion. Once the onion is translucent, mix in flour to make a roux. Cook for a few minutes, then pour in the sherry. Scrape the pan to get any bits of the pan. Pour in the broth and half-and-half and add the sausage. Let come to a simmer and let cook for about 20-30 minutes.
dumplingsPrepare the dumplings:

Mix flour, baking powder and salt. Heat the milk, sausage fat and butter up in a pot or in microwave. Pour the warm mixture over the flour and stir together.
Now back to the soup. Taste the soup and add salt and pepper if needed. Add the frozen peas and the balsamic vinegar and put on low heat. Now spoon the dumpling mixture on top of the soup (about a full rounded tablespoon per dumpling). Place all the dumplings “on top” of the soup and cover with a lid. Let the dumplings “steam” like this for about 6-8 minutes. Add some fresh parsley and serve.
  


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How To Make Soup (General Step Process)
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