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Vegetable and Dumpling Soup

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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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