Winter soup with potato dumplings

Posted by adm On February - 6 - 2012

How to cook Winter soup with potato dumplings


  • 1 tbs olive oil
  • 1 onion, sliced
  • 4 rashers bacon, diced
  • 3 garlic cloves, humbled
  • 1 tbs good-quality mild pimento
  • 1 medium desiree or pontiac spud, raw, sliced
  • 1 medium carrot, raw, shredded
  • 200g flat beans, delve 2cm lengths
  • 400g cooked red kidney beans
  • 500ml (2 cups) beef or vegetable strain
  • Potato dumplings

  • 1 cup mashed potatoes
  • 1/4 cup plain flour
  • 1/4 tsp ground nutmeg
  • 1/3 cup chopped spring onions
  • 3 tbs chopped flat-leaf parsley
  • 1 egg

How to:

  • To make the dumplings, place all ingredients in a stadium, season with salt and peppercorn, then use a fork to compound. Set away.

  • Heat oil in a saucepan over medium passion. Add onion and bacon and cook for 2-3 minutes or until lucky. Add garlic and pimiento, stirring for a few seconds to release the flavours. Add tater, carrot and flat beans and cook for 5 transactions, then add kidney beans and strain. Stir wellspring, bring to the seethe, then reduce heat and simmer for 15 minutes until bid.

  • Roll dumpling dough into 12 balls, then cook in a pan of boiling salted water for 10 transactions.

  • Ladle soup into bowls, connect 3 dumplings to each and dish.

  • Vegetarians can leave out the bacon and use vegetable strain.

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