Comforting Dumpling Soup (Print)
Tender dumplings in a flavorful vegetable broth with fresh herbs, ready in under an hour.
# Ingredient list:
→ For the Dumplings
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons unsalted butter, cold and cubed
05 - 1/3 cup milk
06 - 2 tablespoons fresh parsley, chopped
→ For the Soup
07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, sliced
10 - 2 celery stalks, sliced
11 - 2 garlic cloves, minced
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 1 cup frozen peas
17 - 2 tablespoons fresh dill or parsley, chopped for garnish
# Directions:
01 - Combine flour, baking powder, and salt in a large bowl. Cut in cold cubed butter until mixture resembles coarse crumbs. Stir in milk and chopped parsley to form a soft dough. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Pour in vegetable broth and add bay leaf with dried thyme. Bring to a simmer and season with salt and pepper to taste.
04 - Drop spoonfuls of dumpling dough (approximately 1 tablespoon each) onto the simmering soup surface. Cover pot and cook for 15 minutes without lifting lid.
05 - Add frozen peas and simmer uncovered for 5 additional minutes until peas are heated through and dumplings are fully cooked.
06 - Remove and discard bay leaf. Adjust seasoning if needed. Ladle soup into bowls and garnish with fresh dill or parsley.
# Expert Tips:
01 -
- Its the kind of comfort food that feels like a warm hug after the longest day
- The dumplings cook right in the soup, soaking up all that savory goodness while keeping their tender cloud like texture
02 -
- Resist the urge to lift the lid while dumplings cook or they will collapse into dense disappointments
- The dough should be sticky and soft not perfectly smooth or the dumplings will turn out tough
03 -
- Use two spoons to drop the dumpling dough one to scoop and one to push the dough off for more uniform shapes
- The dumplings are done when they feel springy not mushy when you press them with a spoon