Tomato Soup With Herb Dumplings Food

TOMATO SOUP WITH HERB DUMPLINGS

Steps:

• In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

TOMATO SOUP

Steps:

• Heat oil in a large soup pot. Add onion and saute until translucent, 5-6 minutes.
• Add the peeled tomatoes. Cook until soft. Add tomato sauce and paste. Add 3 cups water and seasoning. Cook for 45 minutes.
• Let cool and blend. Taste and adjust seasoning. Add ½- 1 cup water to thin soup if desired.
• Bring soup back to a boil. Meanwhile, prepare the dumplings. With a fork, whisk together eggs and oil, salt and pepper. Add ½ cup flour, adding more until you have a thick and runny batter. Don't add too much as you want it to still be runny. Drop teaspoons of batter into the boiling soup. They should drop right out of the teaspoon. Let dumplings cook for a few minutes and serve.

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS

Steps:

• Heat oil in a 2 quart sauce pan over medium high heat.
• Add onions and garlic and sauté until tender, then add tomatoes, and mush them up a bit, and stir.
• Cook over medium heat about 10-15 minutes, until tomatoes are quite soft and breaking down.
• Add water, basil, bouillon cubes, salt and pepper, and sugar.
• Bring to boil, reduce heat to low, cover and simmer about 20 minutes.
• Near the end of the cooking time, heat half and half or milk so that it is hot.
• Add hot milk to soup and stir.
• Pureé with an arm blender, or do it in batches in a blender.
• Strain soup through a sieve or run it through a food mill to eliminate any peels and seeds that remain.
• Mix egg with about 1/4 cup flour (amount will depend on how firm you like your dumplings) and salt and pepper to taste, until well combined.
• Bring soup to just below boiling and drop in dumplings by very small spoonfuls. Cook about three minutes, or until dumplings float to the surface. Dumplings should be almost like spaetzle, quite small, and soft when cooked.
• Serve hot with chopped fresh basil or toasted croutons as a garnish if desired.

CREAMY TOMATO SOUP WITH HERBS

Steps:

• Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
• Peel and chop onion and add to pot, stir and cook for 2 minutes.
• Add garlic, stir and cook 30 seconds.
• Add tomatoes with juice and tomato sauce.
• Raise the heat to high and bring soup to a boil.
• Reduce heat to low.
• Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
• Stir and heat for 2 minutes.
• Remove from heat and serve at once, garnished w/ croutons if desired.
• NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.

CREAM OF TOMATO SOUP DUMPLINGS

Steps:

• For the soup: Melt the butter in a small saucepan over medium heat. Add the shallots and cook, stirring often, until soft and translucent, about 5 minutes. Add the tomato paste and cook stirring until the shallots are well coated. Add the diced tomatoes and 1 teaspoon salt, bring to a boil and reduce the heat to low. Simmer until the tomatoes have softened about 10 minutes.
• Meanwhile, sprinkle the gelatin over 1/4 cup water and let sit until soft, about 5 minutes. Transfer the soup, gelatin and cream to a blender. Blend until smooth and pour in to a glass loaf pan. Chill until firm, about 1 hour.
• For the dough: Put the flour in a large bowl. Pour half the hot water in and stir with a wooden spoon. Add the remaining hot water and stir until the dough starts to look shaggy. Add all of the cold water and oil. Keep stirring until the dough forms a ball.
• Knead the dough on a floured surface until soft, smooth and springs back when you poke it with your finger, 8 to 10 minutes. (Alternately, you can knead the dough in a stand mixer with the hook attachment, on medium speed for 6 to 8 minutes.) Cover with plastic wrap and let sit at room temperature for 30 minutes.
• Divide the dough into 4 equal pieces. Take 1 piece (cover the remaining 3 pieces with plastic wrap) and cut it into 4 pieces. Work with 1 small piece of dough at a time, keep the remaining covered with plastic wrap. Roll the dough between your palms to make a round, smooth ball. Using a rolling pin, roll into a 4 1/2-to-5-inch circle. (You may need more flour to keep the dough from sticking but try to use it sparingly.)
• Fill the dough with 1 heaping tablespoon of tomato soup filling and then press 1 tomato half into it. Pleat the dumpling: Use your fingers to pleat and pinch the edge of the dough together, enclosing the filling, into a little satchel. Twist and pinch the tip of the dough close. Repeat with rest. Make sure that you cover any dough that you aren't currently using and cover the dumplings with a towel to prevent drying out.
• Fill a large pot with 2-inches of water and insert a steamer basket that has a lid. Line the basket with a single layer of Napa cabbage leaves. Cover and steam over medium heat to warm up the steamer and soften cabbage, about 2 minutes. Place dumplings on the cabbage leaves, leaving 1-inch between each dumpling. Steam until the dough looks slightly translucent and the dumplings have slumped slightly, about 12 minutes. Serve in the steamer.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

BEEF STEW WITH HERBED DUMPLINGS

Steps:

• Make stew:
• Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
• Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
• Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
• Meanwhile, prepare dumplings:
• Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
• Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
• Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
• Serve stew with dumplings.

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.

CHICKEN WITH HERB DUMPLINGS

Steps:

• Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
• Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
• Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.