About this Recipe
My Mother makes a mean dumpling. To be honest, the only place I ever really see or get to eat dumplings is in my Mothers soups and stews. Adding dumplings to a soup recipe will make it feel more like a hearty meal and will satisfy the ones in your crowd who have been working or playing hard all day and are looking for a hefty meal. This dumpling is one that is more like a homemade egg noodle batter. This is my brothers favorite all time soup and when he's coming home to visit, I also am so lucky cause likely, mom will make up this soup just to see the big smile spread across his face.
1. Russet potatoes are just one of the options you have when you make the best soup recipes. Russet potatoes almost make for the best french fries, but there are a couple of tricks you'll want to follow to ensure recipe success. Whether it be a healthy soup or another potatoes recipe you want to make sure and get the best quality Russets.
2. This soup is quite filling the the potatoes, cream and dumplings, so you won't need to serve it with much else. That being said if you want to really enjoy, then serve with Grandmother's Amish Mayonaisse Biscuit Recipe which are easy to make and go so well with soups.
3. Potatoes are on the EWG Dirty Dozen Shoppers Guide to Pesticides in Produce, so it's a good idea to buy organic potatoes when they are available. Conventional potatoes tested had more pesticide residues by weight than any other crop. One pesticide found on potatoes is chlorpropham, which makes up the bulk of pesticides detected on potatoes. (1)
4. This soup refrigerates very well for up to 3 days and the flavor just improves.
5. Freeze in ziploc freezer bags or freezer-proof tupperware for an easy meal on a full day.
References: (1) Dirty Dozen, EWG's 2018 Shopper's Guide to Pesticides in Produce™ (2017), Retrieved from https://www.ewg.org/foodnews/dirty-dozen.php
Makes: 10-12 Servings
8-10 potatoes, peeled, rinsed and cut into cubes - we used Russet potatoes
1 onion medium size, diced
3 celery ribs, diced
1 carrot, peeled and diced
2 Tablespoons butter
8 cups chicken or vegetable broth ( 2-946ml tetra packs)
2 teaspoons freshly chopped dill
2 teaspoons freshly chopped parsley
Dumplings: - Optional
1/2 cup cream or whole milk
1 teaspoon salt
1 cup all purpose flour
To Cream The Soup:
2 Tablespoon all purpose flour
1 teaspoon salt
1 cup cream or whole milk
1. Start by preparing all the vegetables.
2. Peel, rinse and cut the potatoes into small cubes and put them in a bowl filled with cold water to keep them from going gray until you are ready for them.
3. Peel and dice the carrots. Dice the celery and the onion
4. Finely chop the parsley and the dill. Fresh herbs make the flavors all the more wonderful in this soup.
5. You do not need to add salt to the soup as there is salt in the broth and when you cream it and add the dumplings there is also salt in those.
6. Get a large soup pot and melt the butter. Add the onions, carrots and celery and sauté for 5 minutes.
7. Add the broth and stir to combine.
8. Add the potatoes and the herbs and stir in. Bring to a boil then turn to medium low and cook for 20 minutes.
9. Shut off the heat and prepare the dumpling batter.
10. Break the eggs into a large measuring cup, beat with a fork.
11. Add the milk and beat in. Add the salt and mix in. Add the flour and using a fork mix well to make a gooey batter.
12. Bring the soup to a boil and using a tablespoon drop clumps of batter into the soup. These dumplings are like an egg noodle and they will cook quickly. Continue until you have used all the batter. If some of the dumplings seem to big, just break them smaller with your wooden spoon. Dumplings are cooked when they float to the top.
13. While the dumplings are cooking, prepare the milk for creaming the soup.
14. Stir the flour and salt into the milk or cream. Mix well so there are no flour lumps. A hand immersion blender works well for this.
15. Pour into the soup and boil for one full minute, stirring. If you want less salt in the soup omit the salt from this part of the recipe.
16. Shut off and remove from the heat. Do a taste test and season to your taste.
This healthy soup recipe is the ultimate in comfort food in what is sure to be your new favorite soup. This healthy soup is a bit like a stew with lots of vegetables in a hearty broth, and comes with the dumplings.
For french fries, it also helps to soak the cut potatoes in multiple changes of cold water to help rinse off the starch. Another tip for the best french fries is to twice fry them, for fries you won't soon forget.
When it comes to mashed potatoes recipes, the best potatoes are said to be Yukon Gold potatoes. Yukon Golds produce mashed potatoes that are rich and fluffy and have the densest and most uniform flesh of any other potato variety. When Yukon Golds are cooked, they aren’t grainy, mushy, or watery, which are factors that can ruin any mashed potatoes recipe instantly. And the best part is that Yukon Golds already have a buttery flavor to them, perfect for this potatoes recipe.
According to food historian Alan Davidson, the term Dumpling appeared in print around the 17th century and was meant to describe a small and globular mass of steamed or boiled dough. In all likelihood, humans were boiling different versions of dough since way before that. Unlike the dumplings in this recipe - many dumplings you will find stuffed with thing like vegetables, mashed potatoes, and ground meat.