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Vegetable Soup with Corn Dumpling 4 ounces salt pork or bacon or 1/3 cup vegetable oil 1 1/2 cups diced onions 1 1/2 cups diced celery (the leafy part is the most flavorful) 2 cups loosely packed sliced scallions and leeks, mixed 1 medium-sized green pepper, seeded and diced (2/3 cup) 9 cups water 1 tablespoon salt 1 1/2 cups diced carrots 1 1/2 cup unpeeled and diced eggplant 1 1/2 cups peeled and diced butternut squash 1 cup peeled and diced kohlrabi 1 1/2 cups peeled and diced potatoes 1 1/2 cups diced zucchini 1 cup cut-up string beans 1 cup lettuce leaves 2 cups spinach leaves S E R V E S 8 TO 10 The corn dumplings are optional, but they add texture to the soup and make it heartier. They are not poached in the soup, which is the conventional method, but baked in the oven so that they become golden and crusty on top. When they are added to the soup they absorb some of the liquid and get a bit soft, but still hold their shape quite well. The dumplings could be replaced with pasta, such as noodles or elbow macaroni, added 15 to 20 minutes before the end of the cooking. This soup can be made ahead, reheated, and even frozen. Cut the salt pork or bacon into 1/2-inch pieces. Fry them in a large pot until they sizzle. Cook for 5 to 6 minutes over medium heat until the pieces are nicely crisp and brown. Add the onions, celery, scallions, and green pepper and saute for 2 to 3 minutes. Add the water, salt, and remaining vegetables except the lettuce and spinach. Bring to a boil. Lower the heat, cover, and simmer for 4 5 minutes. Add the lettuce and spinach, and cook for another 15 minutes. During that time prepare the pistou and dumplings. Pistou 1 cup basil leaves or parsley leaves, or a mixture of both 4 cloves garlic, peeled 1/4 cup Parmesan cheese 1/4 cup olive oil or vegetable oil The pistou can be used to enhance other types of soups in addition to this one and is also very good tossed with steamed vegetables, sauteed potatoes or cooked pasta. Puree all the ingredients in the bowl of a food processor until smooth. Stir the pistou into the soup and bring to a boil. Serve with corn dumplings. Baked Corn Dumplings These dumplings are basically a corn bread and can be served with any meal, not just soup. 1/2 cup cornmeal 1 cup flour - 2 teaspoons double-acting baking powder 1 teaspoon salt 2 eggs 1/2 cup milk 4 tablespoons oil In a bowl combine all the ingredients except the oil and mix well. Oil one or two large cookie sheets and place large tablespoons of the mixture on top. You should have approximately 16 dumplings. Sprinkle the top with the remaining oil, and bake in a 3 7 5-degree oven for 13 to 15 minutes. Place the dumplings in the soup 1 or 2 minutes before serving so that they absorb some of the liquid and get soft. Or pass them separately. 8 TO 10 SERVINGS Return to Top | Back to Recipes |
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