Food & Drink - - RECIPES -

Feel free to make the soup up to five days in ad­vance, but if pos­si­ble add the semolina dumplings just be­fore serv­ing—it will help them to re­tain their shape. Then again, no wor­ries! It’s de­li­cious ei­ther way.

1 smoked tur­key drum­stick, about 1½ lbs (750 g) 16 cups (4 L) wa­ter

2 tbsp (30 mL) veg­etable oil

2 cups (500 mL) onions, diced

1 cup (250 mL) car­rots, diced

1 cup (250 mL) cel­ery, diced

8 cups (2 L) Savoy cab­bage, core and ribs re­moved, coarsely chopped


2 large eggs

1 tbsp (15 mL) veg­etable oil

Salt to taste

1 tbsp (15 mL) fresh tar­ragon or pars­ley, finely chopped

½ cup (125 mL) semolina (or Cream of Wheat) ¼ tsp (1 mL) bak­ing pow­der

1 In a large pot, add tur­key drum­stick and wa­ter. Over high heat, bring to a boil, cover and re­duce heat to a gen­tle sim­mer. Sim­mer for 2½ hours.

2 In a sec­ond large pot, heat oil over medi­umhigh heat and cook onions, car­rots and cel­ery for 10 min­utes. Add cab­bage and cook for an­other 5 min­utes. Set aside.

3 When drum­stick has fin­ished sim­mer­ing, re­move from liq­uid and set aside un­til cool enough to han­dle. Con­tinue to sim­mer liq­uid over low heat for an ad­di­tional 20 min­utes.

4 Pull the meat off the tur­key bone and coarsely chop; it should yield about 2½ cups (625 mL) chopped tur­key. 5 Place the tur­key stock, tur­key and sautéed vegeta­bles in the larger of the 2 pots. Cover and sim­mer for 30 min­utes. If not us­ing right away, cool and re­frig­er­ate.

6 For the dumplings, in a medium bowl, whisk to­gether the eggs, oil, salt and tar­ragon with a fork. Add semolina and bak­ing pow­der and con­tinue to stir un­til smooth.

7 Bring the soup to a gen­tle sim­mer. Us­ing a tea­spoon, drop spoon­fuls of dumpling bat­ter into the soup; dumplings will triple in size as they cook. Gen­tly stir the soup once all the bat­ter is added, mak­ing sure the dumplings have all cooked, about 3 min­utes. Sea­son soup if needed, and serve warm. Makes about (16 cups) 4 L

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