I love dill. Some find it overpowering, but I could sneak it into everything. It brightens salads, rounds out dressings, and pops in dumplings. I love making biscuits or dumplings replete with dill (or cumin, or dill and cumin…) and enjoying them alongside a mellow soup.
This recipe skips the middleman and throws the dumplings right into the soup. There’s no need to cook them separately; they steam up right inside the pot.
In fact, this whole recipe is overall very simple. Once prepped, everything essentially gets chucked into the pot to cook. And don’t be intimidated by the fact that there seem to be a bunch of ingredients—blame the bouquet garni and dumplings for that.
Two occasions of this soup stick out in my mind.
The first was after a hike this past fall. Determined to enjoy a proper New Hampshire weekend, we invited a bunch of friends up for hiking, &c. (For a relatively tiny city, Manchester offers a lot of options: hikes and swims aren’t far off, I absolutely love sharing my yoga studio, there’s an indoor rock climbing gym, and the prices at the firing range are reasonable; and rock climbing and the firing range both offer ladies’ nights!). The day was drizzly. Some wanted to turn around en route to the mountain, but we forced them to stick with it. We enjoyed the climb, but it was so misty at the top that visibility was down to about thirty feet.
When we got down, we shifted into a circle to decide what to do. Being the impatient leader that I am, I half-jokingly offered, ‘I’ll say what I want to do, and then we can decide.’
I told everyone that what I really wanted was to go home and cook soup for them.
The second soup occasion was during a recent whisk(e)y weekend. With friends up, we needed something that would go well with various whiskey drinks. Cape Malay curry sounded scrumptious, but definitely wasn’t a wallflower.
But a creamy soup with bits of chicken and pillowy dumplings? That can get along with anyone.
So here’s a crowd-pleaser that comes together in under 45 minutes. It’s even easier if you have a Ryan to clean and prep the leeks, carrots, celery, and chicken whilst you tie up the bouquet and make the dumplings.
Vegan Chicken and Dumpling Soup Recipe
By February 5, 2013Published:
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Surprisingly simple for something seemingly so involved
- 1/2 c cashews
- knob Earth Balance (EB)
- 2 leeks Cleaned and thinly sliced
- 2 carrots Sliced
- 2 stalks celery Sliced
- 6 c vegetable stock I like Rapunzel here, since it tastes like chicken (I think)
- 250 g all-purpose flour (2 c)
- 1/2 t baking powder
- pinch salt
- 2 fistfuls dill Substitute any other herb or seasoning for your dumplings
- 1 t caraway seeds
- 175 g ice-cold water (3/4 c)
- 4 bay leaves
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs dill
- 4 Gardein Chick'n Scallopini Chopped (Substitute 2 cans cannellini beans)
- 1 c peas Frozen are fine
- white pepper
- Just cover the cashews in water and let them soak.
- Heat a large pot over medium high heat. Add the EB, leeks, carrots, and celery.
- At the same time, put the stock over medium heat to warm up.
- Mix the flour, baking powder, and salt. Stir in the dill (or other seasoning). Slowly stir in the cold water until a dough forms (you may not use all of it). Knead this a bit before setting aside.
- Tie up the bay leaves, rosemary, thyme, dill, and any other herbs in some kitchen twine to make your bouquet garni.
- Once the leeks are just beginning to carmelise (5-8) minutes, add the stock, bouquet garni, and scaloppini. Boil, them simmer.
- Once simmering, add the dumplings. To do this, pinch of a small bit of dough, roll into a ball, and toss it into the soup. Repeat until you run out of dough, then cover the soup and simmer for 12-15 minutes.
- While the soup simmers, drain and rise the cashews. Add them to a blender with ½ c water and blend until quite smooth and no longer grainy.
- Once the soup is ready, throw in the peas and cashew cream. Taste and season with salt and white pepper before serving.