- Exported from MasterCook
PUREE OF GARLIC SOUP WITH CHICKEN DUMPLINGS
6 Preparation Time :
Categories : Soups Diabetic
Amount Measure Ingredient -- Preparation Method -- -- --
2 tb Olive oil, divided
1 lb Garlic
2 md Onions, coarsely diced
7 c Chicken broth or water
1 Lemon, halved
4 Bay leaves
4 Sprigs fresh thyme or:
1 tb Fresh, chopped thyme or:
1/2 ts Dried thyme
2 c Mixed diced vegetables **
1 lb Boneless, skinless chicken
1 tb Finely minced garlic
1/2 ts Salt
1 t Ground white pepper
1/2 c Madeira or dry sherry
2 Egg whites
1 sm Onion, finely diced
12 sl French bread, cut from
8 medium garlic heads
but unpeeled ** (such as zucchini, yellow
squash,eggplant and green beans)
To prepare Garlic Soup: Heat 1 tablespoon olive oil in
2-quart pan over medium heat. Add garlic and cook,
stirring occasionally, until skins start to turn
15 to 20 minutes. Add onions and cook until
soft, another 5 minutes. Add broth, lemon, bay leaves
and thyme. Increase heat to high and bring to boil,
then lower heat to medium and simmer 30 minutes.
Meanwhile, heat remaining 1 tablespoon oil in small
pan over medium heat. Add vegetables. Cover and cook
until soft, about 10 minutes. Set aside.
To prepare Chicken Dumplings: Cut chicken into 2-ounce
pieces and place in food processor along with garlic,
salt, pepper, Madeira and egg whites. Pulse on and off
until mixture is coarsely chopped. Scrape into bowl.
Add onion and mix well. Set aside.
Remove soup from heat. Discard bay leaves and lemon.
Puree mixture in food processor or blender. Strain
soup through strainer or pass through food mill into clean pan. Return to a simmer.
Use a tablespoon to drop dollops of Chicken Dumplings
into simmering garlic soup, creating 12 dumplings.
Cover and cook 8 minutes.
Ladle soup into serving bowls at the table. Garnish
soup bowls with reserved vegetables and toasted bread.
46 percent from carbohydrate,
26 grams protein,
37 grams carbohydrate,
36 milligrams cholesterol,
6 1/2 vegetable,
2 1/2 meat,
Michael Roberts writing in the Oregonian FOODday,
1/12/93. Posted by Stephen Ceideburg - - - - - - - - - - - - - - - - - -