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  1. Exported from MasterCook

  2. PUREE OF GARLIC SOUP WITH CHICKEN DUMPLINGS

  3. 6 Preparation Time :

  4. Categories : Soups Diabetic

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. Stephen Ceideburg

  7. 2 tb Olive oil, divided

  8. 1 lb Garlic

  9. 2 md Onions, coarsely diced

  10. 7 c Chicken broth or water

  11. 1 Lemon, halved

  12. 4 Bay leaves

  13. 4 Sprigs fresh thyme or:

  14. 1 tb Fresh, chopped thyme or:

  15. 1/2 ts Dried thyme

  16. 2 c Mixed diced vegetables **

  17. Chicken Dumplings:

  18. 1 lb Boneless, skinless chicken

  19. -pieces

  20. 1 tb Finely minced garlic

  21. 1/2 ts Salt

  22. 1 t Ground white pepper

  23. 1/2 c Madeira or dry sherry

  24. 2 Egg whites

  25. 1 sm Onion, finely diced

  26. 12 sl French bread, cut from

  27. -baguette, toasted

  28. 8 medium garlic heads

  29. but unpeeled ** (such as zucchini, yellow

  30. squash,eggplant and green beans)

  31. To prepare Garlic Soup: Heat 1 tablespoon olive oil in

  32. 2-quart pan over medium heat. Add garlic and cook,

  33. stirring occasionally, until skins start to turn

  34. 15 to 20 minutes. Add onions and cook until

  35. soft, another 5 minutes. Add broth, lemon, bay leaves

  36. and thyme. Increase heat to high and bring to boil,

  37. then lower heat to medium and simmer 30 minutes.

  38. Meanwhile, heat remaining 1 tablespoon oil in small

  39. pan over medium heat. Add vegetables. Cover and cook

  40. until soft, about 10 minutes. Set aside.

  41. To prepare Chicken Dumplings: Cut chicken into 2-ounce

  42. pieces and place in food processor along with garlic,

  43. salt, pepper, Madeira and egg whites. Pulse on and off

  44. until mixture is coarsely chopped. Scrape into bowl.

  45. Add onion and mix well. Set aside.

  46. Remove soup from heat. Discard bay leaves and lemon.

  47. Puree mixture in food processor or blender. Strain

  48. soup through strainer or pass through food mill into clean pan. Return to a simmer.

  49. Use a tablespoon to drop dollops of Chicken Dumplings

  50. into simmering garlic soup, creating 12 dumplings.

  51. Cover and cook 8 minutes.

  52. Ladle soup into serving bowls at the table. Garnish

  53. soup bowls with reserved vegetables and toasted bread.

  54. 355 calories

  55. 28 percent

  56. 46 percent from carbohydrate,

  57. 25 percent

  58. 26 grams protein,

  59. 37 grams carbohydrate,

  60. 36 milligrams cholesterol,

  61. 243 milligrams

  62. 6 1/2 vegetable,

  63. 2 1/2 meat,

  64. 1 fat.

  65. Michael Roberts writing in the Oregonian FOODday,

  66. 1/12/93. Posted by Stephen Ceideburg - - - - - - - - - - - - - - - - - -

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