Consomme With Herb Dumplings Recipes

HERBED DUMPLINGS

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

CONSOMME

Steps:

• Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
• Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
• In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

HERB DUMPLINGS

Steps:

• Beat eggs lightly and stir in remaining ingredients.
• Bring a pan of salted water to a simmer. Drop tiny spoonfuls of batter into water. Simmer until dumplings are tender and rise to the surface, about 4 to 5 minutes.
• Remove dumplings from water with a slotted spoon and set aside until ready to serve; reheat in consomme.

CONSOMME WITH HERB DUMPLINGS

Steps:

• Heat stock to lukewarm. Combine leeks, celery, parsley, carrots, tarragon, thyme, salt, peppercorns, egg whites, and eggshells and stir into stock. Turn heat to high and stir constantly until mixture comes to a boil (it will become cloudy). As soon as the mixture boils, turn down heat to very low.
• A crust will form on top. Make a hole in crust with a ladle to allow liquid to boil through. Ladle liquid over surface of crust several times during first few minutes. Let stock simmer for 30 minutes, then turn off heat. Let stand for 10 minutes.
• Line a sieve with damp cheesecloth or a damp, clean kitchen towel. Carefully ladle consomme through sieve, discarding solids. Adjust seasonings. Set consomme aside or let cool and refrigerate until ready to use.
• A few minutes before serving, bring consomme to a simmer and add zucchini, squash, and Herb Dumplings. Simmer until dumplings are heated through, 3 to 4 minutes. Garnish with chives, and serve.

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

HERBED DUMPLINGS

Steps:

• Stir flour, baking powder and salt in medium bowl to blend. Add 2 tablespoons butter. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Add parsley and thyme. Gradually add milk, mixing until dough comes together. On lightly floured surface, press out dough to 6-inch square. Cut dough into 24 pieces.
• Bring 1 inch of water to boil in large saucepan. Butter vegetable steamer rack; place rack in pan. Arrange dumplings in single layer on rack. Cover pan; steam dumplings until doubled in size and cooked through, about 14 minutes. Using tongs, transfer dumplings to bowl. Drizzle with melted butter and serve.

HERBED DUMPLINGS

Steps:

• Combine the flour, baking powder and salt in a bowl. Cut in the butter with a pastry blender or your fingertips until the mixture is crumbly. Stir in the parsley, chives and pepper.
• Beat the egg and stir in three tablespoons of milk. Using a fork, lightly mix the egg mixture into the flour, just until all the ingredients are moistened and hold together to form a soft doughy batter.
• Shape the batter into rounds and drop them into simmering stock or water. Allow them to cook for 10 minutes.

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
• Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
• Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
• Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
• Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

VEGETARIAN CONSOMME WITH LEMON-YOGURT DUMPLINGS

Steps:

• Do not peel the vegetables or the apple – just rinse them off, cut up into big chunks and place in soup kettle.
• Add the parsley, dill, paprika, egg shells (from dumpling ingredients) and 3 quarts cold water.
• Bring to a boil, skim top, if necessary.
• Reduce heat, cover and simmer for 1 ½ hours.
• Strain broth through a sieve lined with a double layer of cheesecloth.
• Press down on the ingredients in the sieve with the back of a spoon to remove all liquid.
• Keep hot while preparing dumplings.
• Combine all dry dumpling ingredients in top of a sifter and sift into a large bowl.
• Lightly beat eggs with yogurt, herbs, lemon peel and juice.
• Mix with flour and add 1-3 T of milk to form moist batter.
• (it should not be too runny, but heavy enough to drop off the tip of a spoon) Bring soup to a slow, rolling boil.
• Drop dumplings from T to form 10-12 mounds spread over the surface of the soup to allow for swelling.
• Cover and cook 20 minutes.

BEST HERB DUMPLINGS

Steps:

• Sift the flour, baking powder, salt & pepper in a mixing bowl.
• Rub the butter into the flour using your fingertips, like when making scones.
• Add the parsley, onion and mixed herbs.
• Beat the egg and add to the mixture.
• Add just enough milk to obtain a soft dough the same consistancy as scones.
• Add to soup during the last 15-20 minutes of cooking, by dropping tablespoons of dough into the boiling soup.
• Replace the lid securely and simmer for allotted time.
• Do not be tempted to open the lid until the dumplings are done.
• The dumplings should have a scone like texture on the inside.

CRAIG CLAIBORNE'S CONSOMME

Steps:

• Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
• Add six quarts of water, peppercorns, carrots, leeks and celery.
• Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
• Strain, discard solids and skim off fat.