Amazing Soup by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Amazing Soup

Almond Dumplings

2 eggs, separated
Salt and pepper
1/2 tsp chopped parsley
6 minced almonds
1/2 tsp baking powder
Flour

Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking powder, and enough of your favorite flour to make a very stiff batter. Add beaten egg whites. Test a teaspoonful in boiling water - if it boils apart, add more flour. Drop from teaspoon into boiling soup 10 minutes before serving.

If you like dumplings, you're going to love this recipe.

Chicken Soup With Dumplings

2 Tbs butter
1 small onion, minced
9 cups chicken stock
Salt
Freshly ground white pepper
1/2 tsp thyme
Pinch freshly ground nutmeg
1 cup favorite flour
2 eggs
 
In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes. Stir in 8 cups of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.

[Dept of PMM Artists & things]

Spicy Vegetable Soup

Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean. Alternatively, pesto adds a nutty richness to the soup.

Ingredients:

2 tablespoons extra-virgin olive oil
1 large onion, diced
1-3 teaspoons hot paprika, or to taste
2 14-ounce cans vegetable broth
4 medium plum tomatoes, diced
1 medium yellow summer squash, diced
2 cups diced cooked potatoes, (see Ingredient note)
1-1/2 cups green beans, cut into 2-inch pieces
2 cups frozen spinach, (5 ounces)
2 tablespoons sherry vinegar, or red-wine vinegar
1/4 cup chopped fresh basil, or prepared pesto

Preparation:

Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

Tip:

Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.