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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The recipe was found in a Colorado paper, but by a Kansas chef. I have not made this, see notes below for additional comments. Prep time is estimated. Ingredients:
2 cups cubed potatoes |
1 tablespoon olive oil |
43 ounces chicken stock or 43 ounces vegetable broth |
2 cups green beans |
1 tablespoon chopped garlic |
1/2 medium onion, chopped |
1 tablespoon flour |
1 tablespoon butter or 1 tablespoon margarine |
24 ounces milk or 24 ounces half-and-half or 24 ounces cream |
dumplings |
2 eggs |
1 cup flour |
milk |
Directions:
1. In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender.
2. In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
3. While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency.
4. Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.
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