Delicate yet rich-tasting dumplings simmer in this easy-to-prepare soup. You can also serve the soup with grated Parmesan cheese instead of the dumplings.
- Portion size 4 servings
Ingredients
Cheese Dumplings:
Method
In large saucepan, melt butter over medium heat; cook leeks and onion, stirring often, until softened, about 10 minutes. Stir in flour and pepper; cook for 1 minute.
Stir in wine; increase heat to medium-high. Boil until reduced by half, about 3 minutes. Stir in stock and salt ; bring to boil. Reduce heat; cover and simmer for 20 minutes. (make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days. Or freeze for up to 2 weeks. Thaw in refrigerator for 24 hours.)
Cheese Dumplings:
Meanwhile, using fork, mash together cheese, flour, butter, egg, parsley, salt and pepper to make firm dough. With lightly dampened hands, roll tablespoonfuls (15 mL) of dough into balls; place on plate. Drop all at once into simmering soup. Simmer until dumplings float to surface, about 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1830 mg
- Protein 20 g
- Calories 338.0
- Total fat 19 g
- Cholesterol 103 mg
- Saturated fat 11 g
- Total carbohydrate 17 g
%RDI
- Iron 16.0
- Folate 21.0
- Calcium 27.0
- Vitamin A 14.0
- Vitamin C 5.0
