I turned to Thomas Keller's Ad Hoc at Home cookbook to learn how to make soup dumplings. As expected, he teaches a classic refined approach, making a sort of quenelle dumpling. Quenelles are traditionally a fish dumpling from France, but the term has evolved from a dumpling even to now simply reflect the classic football shape. I am making my quenelle with fresh dill appropriate for a nice chicken soup.
Dumplings:
1/2 cup water
4 Tbsp butter
2 tsp Kosher salt
2/3 cup all purpose flour
1 tsp Dijon mustard
2 large eggs
1 Tbsp minced fresh dill
3 cups fresh watercress leaves
2 cups cooked chicken, shredded
2 carrots, peeled and sliced into half moons
2 stalks celery, peeled and sliced
1/2 large sweet onion, peeled and sliced into half moons
1-1/2 quarts good chicken broth
Roux:
1/4 cup white flour
3 Tbsp butter plus 1 Tbsp canola oil
Bring a large soup pot of salted water to a boil. Meanwhile make the dumplings: combine the 1/2 cup water, butter and salt in a medium saucepan and bring to a simmer. Add the flour all at once and mix well with a wooden spoon. Cook, stirring often, to allow water to steam off the dough.
A film of dough will form on the bottom of the pan. Be careful to adjust the heat so as not to burn the dough. Cook until a nutty aroma is noticeable, about 5 minutes, but before the dough has colored.
Remove dough to a mixer bowl. Add the mustard and turn the mixer (with paddle attachment) on a very slow speed.
Add the first egg and incorporate completely. Now add the second egg and the dill and mix to incorporate completely.
Line a baking sheet with parchment paper and spray with oil. Use two teaspoons to form quenelle shaped dumplings and lay on parchment.
Cook the dumplings in batches in the salted water and return to the parchment once done. Cover to keep warm.
While the dumplings are cooking, make the soup. Sauté the carrots, celery and onion in a medium soup pot for about 10 minutes, until slightly caramelized.
Meanwhile cook the roux in a small saucepan, whisking almost constantly, until bubbly and emitting a nutty flavor - about 5 minutes.
Add the broth and chicken to the veggies in the soup pot and bring to a boil. Add the roux and return to a boil to thicken the soup. Add the watercress and cook a few minutes to wilt the leaves.
When the veggies are at a tenderness you desire, add the cooked dumplings to the soup and heat them through. Serve soup in bowls.
Serves 4-6.
1/2 cup water
4 Tbsp butter
2 tsp Kosher salt
2/3 cup all purpose flour
1 tsp Dijon mustard
2 large eggs
1 Tbsp minced fresh dill
3 cups fresh watercress leaves
2 cups cooked chicken, shredded
2 carrots, peeled and sliced into half moons
2 stalks celery, peeled and sliced
1/2 large sweet onion, peeled and sliced into half moons
1-1/2 quarts good chicken broth
Roux:
1/4 cup white flour
3 Tbsp butter plus 1 Tbsp canola oil
Bring a large soup pot of salted water to a boil. Meanwhile make the dumplings: combine the 1/2 cup water, butter and salt in a medium saucepan and bring to a simmer. Add the flour all at once and mix well with a wooden spoon. Cook, stirring often, to allow water to steam off the dough.
Remove dough to a mixer bowl. Add the mustard and turn the mixer (with paddle attachment) on a very slow speed.
Line a baking sheet with parchment paper and spray with oil. Use two teaspoons to form quenelle shaped dumplings and lay on parchment.
While the dumplings are cooking, make the soup. Sauté the carrots, celery and onion in a medium soup pot for about 10 minutes, until slightly caramelized.
Serves 4-6.
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