In January of 2013, when Sara Moulton kicks off her third season as host of public television’s “Sara’s Weeknight Meals,” it will be the latest milestone in a storied career that stretches back more than 30 years. As a protégée of Julia Child, founder of the New York Women’s Culinary Alliance, executive chef of Gourmetmagazine, Food Editor of ABC-TV’s ”Good Morning America,” and the host of several popular shows on the Food Network during that channel’s first decade, the diminutive chef has made her mark over and over again. A teacher at heart, Sara’s mission has remained the same for decades: to help the home cook get dinner on the table. Enjoy Spring soup with Bread dumplings.
Spring Soup with Bread Dumplings
Print recipe
| Serves | 8 Cups |
| Prep time | 40 minutes |
| Cook time | 35 minutes |
| Total time | Warning: A non-numeric value encountered in /nfs/c04/h03/mnt/162210/domains/whatsthesoup.com/html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2500 Warning: A non-numeric value encountered in /nfs/c04/h03/mnt/162210/domains/whatsthesoup.com/html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2500 1 hours, 15 minutes |
| Meal type | Asparagus, Beans, Cheese, Chicken Broth, Mushrooms |
| Season | Spring, Summer |
Ingredients
- 1/2 pound shelled fresh fava beans, or shelled fresh lima beans, or 1 2/3 cups thawed frozen, or a combo
- 3 leeks (about 1 1/2 pounds)
- 2 tablespoons unsalted butter
- 4 cups chicken broth
- 1/2 pound asparagus
- 1/2 pound small white mushrooms
- 2 ounces Parmigiano-Reggiano
- 1 cup shelled fresh or thawed frozen green peas
Directions
| 1 | If using fava beans, bring 1 quart salted water to a boil over high heat. Add the shelled fava beans and blanch for 1 minute; immediately transfer them with a slotted spoon to a bowl of ice and water to cool. When they are cool enough to handle, gently peel the skins from the beans. |
| 2 | Trim off and discard the green part of the leeks, leaving about 5 inches. |
| 3 | Cut the white parts in half lengthwise and then into 1-inch pieces (about 3 1/2 cups); rinse them well and pat them dry. |
| 4 | Melt the butter in a large skillet over medium heat. Reduce the heat to medium-low; add the leeks and cook 5 minutes or until they have softened. |
| 5 | Meanwhile, bring the broth to a boil in a 4-quart saucepan. Trim the asparagus. Peel the stems if they are thicker than 1/3-inch; slice the asparagus crosswise into 1-inch lengths (about 1 1/3 cups). Clean, trim, and quarter the mushrooms (about 2 2/3 cups). |
| 6 | Add the asparagus and mushrooms to the leeks and cook for 2 to 3 minutes more, or until almost tender. Microplane-grate the cheese (about 1 1/3 cups) or grate on the fine side of a metal grater (about 2/3 cup). |
| 7 | Add the leek mixture to the chicken broth along with the favas and peas. Bring to a boil over high heat, reduce the heat to low, add the dumplings and cook for 8 to 10 minutes, until they are cooked through. Stir in the cheese and serve. |
| 8 | Bread Dumplings: Beat 2 large eggs in a medium bowl until frothy. Stir in 2 cups fresh white or whole wheat bread crumbs, 2 ounces Parmigiano-Reggiano cheese (about 1 1/3 cup microplane grated or 2/3 cup grated on the fine side of a metal grater), and 2 tablespoons chopped fresh flat-leaf parsley leaves. Roll into 12 balls. Cook in soup as directed above. |