You may also like
Categories:
potatoes olive oil chicken broth green beans garlic onion flour butter cream Christine flour baking powder salt butter milk
Viewed: 6 - Published at: 8 years agoIngredients
- 2 (14 1/2 ounce) cans of diced potatoes
- 1 tablespoon olive oil
- 48 ounces chicken broth
- 3 (14 1/2 ounce) cans cut green beans
- 3 -4 slices of sliced bacon, cut into 1 x 1 inch pieces
- 1 tablespoon of chopped garlic
- 1/2 medium onion, chopped
- 2 tablespoons flour
- 2 tablespoons butter or 2 tablespoons margarine
- 2 cups cream
- DUMPLINGS (from Christine Bettiga)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons butter
- 1 cup milk
Method
- 1. (SOUP) In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock, bacon and beans and cook until tender.
- 2. (ROUE) In a separate saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
- 3. (DUMPLINGS) While the soup is simmering, prepare the dumplings. In a separate bowl, mix together dry ingredients: flour, salt and baking powder. In a separate saucepan, bring butter and milk to a simmer. Add the milk/butter mixture to the dry ingredients. Stire with a fork or kneed by hand 2-3 times until the mixture must comes together. Divide the dough into about 16 small puffy dumplings. Roll each piece of dough into a small rough ball. Set dumplings aside.
- 4. Whisk the cream/onion/garlic mixture into the soup. Add milk or cream as needed to adjust the consistency.
- 5. Gently lay the formed dumplings on the surface of the soup. Cover and simmer for 10 minutes. The dumplings will float to the top when they are done.
- 6. Serve immediately.
