Vegetable Soup With Ricotta Dumplings Recipes

VEGETABLE SOUP WITH RICOTTA DUMPLINGS

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Put all the vegetables on 2 large roasting trays with the garlic, then drizzle with 1 tbsp of the oil. Roast for 40-45 minutes until softened and beginning to colour. Add the butter and 1 tsp of the caraway seeds, toss well, then roast for 10 minutes more.
• Spoon the roasted vegetables into a large saucepan with a lid. Squeeze the garlic cloves from their skins and add to the pan with the tinned tomatoes and stock. Bring to the boil, then reduce the heat to a simmer. Cover with the lid and cook for 30 minutes. Remove from the heat and, using a stick blender, whizz until smooth. Season to taste and keep warm.
• In a small pan over a low heat, gently warm the remaining 3 tbsp olive oil and ¼ tsp caraway seeds with the leaves from the tarragon sprig for a few minutes to infuse.
• For the dumplings, put all the ingredients, except the oil, in a medium mixing bowl with a generous pinch of salt and freshly ground black pepper. Mix with a wooden spoon to combine.
• Heat a splash of olive oil in a non-stick frying pan, then add heaped tablespoonfuls of the dumpling mix. Fry for 2-3 minutes on each side until lightly golden.
• Ladle the soup into warmed bowls, top with 2-3 hot dumplings, then serve drizzled with the warmed oil.

RICOTTA DUMPLINGS

Steps:

• In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
• Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
• Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.
• In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.

VEGETABLE SOUP WITH DUMPLINGS

Steps:

• In a stockpot, place the beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones. , Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender. , For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

TOMATO-BASIL SOUP WITH RICOTTA DUMPLINGS

Steps:

• FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden.
• Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.
• FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined.
• Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat.
• Be careful not to boil the soup, or the dumplings will break apart.