Recipe - Puree Of Garlic Soup With Chicken Dumplings

Stephen Ceideburg
2 tablespoon Olive oil, divided
1 pound Garlic *
2 md Onions, coarsely minced
7 cup Chicken broth or water
1 Lemon, halved
4 Bay leaves
4 Sprigs fresh thyme or:
1 tablespoon Fresh, chopped thyme or:
One half teaspoon Dried thyme
2 cup Mixed minced vegetables **
Chicken Dumplings:
1 pound Boneless, skinless chicken
pieces
1 tablespoon Finely minced garlic
One half teaspoon Salt
1 teaspoon Ground white pepper
One half cup Madeira or dry sherry
2 Egg whites
1 small Onion, finely minced
12 sl French bread, cut from
baguette, toasted

*(about 8 medium garlic heads), separated into cloves but unpeeled ** (such
as zucchini, yellow squash,eggplant and green beans)

To prepare Garlic Soup: Heat 1 tablespoon olive oil in 2quart pan over
medium heat. Add garlic and cook, stirring occasionally, until skins start
to turn golden, 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 2ounce 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.

Per serving, without bread: 355 calories (28 percent from protein, 46
percent from carbohydrate, 25 percent from fat), 26 grams protein, 37 grams
carbohydrate, 10 grams fat, 36 milligrams cholesterol, 243 milligrams
sodium.

Exchanges: 6 One half vegetable, 2 One half meat, 1 fat.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini