- 6
- Difficult
- 165 mins
- Average budget
Ingredients
- 1 T butter
- 4 cloves garlic, minced
- 2 carrots, diced
- 1 bulb celery root, peeled & finely diced
- 1 turnip, peeled and finely diced
- 1 rutabaga, peeled and finely diced
- 1 onion, finely diced
- salt
- 4 cups white wine
- thyme
- 2 bay leaves
- 1 whole chicken
- 1 cup milk
- 1 T tarragon (fresh)
- 1/2 tsp ground nutmeg
- pepper
- 1 1/4 cups allpurpose flour
- 3 large eggs
- 1 T choped fresh parsley
Preparation
Step 1
Melt the butter in a pot over medium heat. Add the garlic, carrote, celery root, turnip, rutabaga, onion, and a large pinch of salt. Cook until veggies are tender, about 5m.
Step 2
Add wine, 6 cups water, thyme & bay leaves; bring to a simmer. Add chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.
Step 3
About 15m before the chicken has finished, prepare the dumplings. Combine the milk, 1 T tarragon, nutmeg and 1/2 tsp each salt & pepper in a medium pon; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
Step 4
Bring the soup to a boil. Form the dough into dumplins; drop into the soup. Cover and cook until they float to the surface, about 10m. Add the chicken meat, parsley and remaining 1 T tarragon to the soup.