Recipe courtesy of Rachael Ray
Episode: Week of Comfort
Print
Total:
1 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 bulb fennel, tops trimmed and 1/4 cup fronds reserve
  • 4 ribs celery with leafy tops from the heart, diced
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and diced not more than 1/2-inch
  • 2 all-purpose potatoes, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, chopped, optional
  • Salt and freshly ground black pepper
  • 2 large fresh bay leaves
  • About 2 tablespoons fresh thyme leaves, chopped
  • 1 cup dry white wine
  • 4 cups vegetable or chicken stock-in-a-box
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cup finely chopped fresh dill
  • 1 cup frozen green peas
  • Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand)
  • A handful fresh flat-leaf parsley, finely chopped

Directions

Watch how to make this recipe.

Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.

Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls.

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