Grandpas Summer Garden Vegetable Soup Recipe

Ingredients

• Summer Garden Vegetable Soup:
• Saute in 2 T. Olive Oil:
• 1 c. onions, diced
• 1/2 c. carrots, diced
• 1/2 c. celery, diced
• Deglaze with; stir in:
• 1/2 c. dry white wine
• 6 c. chicken or vegetable broth
• 2 c. diced potatoes of choice or new potatoes
• 2 c. cauliflower florets
• 1 c. zucchini, diced
• 1 bay leaf
• Add:
• 3 c. tomatoes, diced
• 2 c. fresh or frozen corn kernels
• 1 c. fresh green beans, trimmed
• salt and pepper to taste
• Herb Dumplings:
• Makes 20-25 dumplings and Total time to make:30 minutes
• Whisk together and stir in; Melt:
• 1 1/2 c. all-purpose flour
• 3 T. Parmesan, grated
• 2 1/2 t. baking powder
• 1 t. sugar
• 1 t. salt
• 1/2 t. ground black pepper
• 1/4 c. chopped fresh chives
• 1/4 c. chopped fresh parsley
• 2/3 c. whole milk
• 3 T. unsalted butter
• Heat; Cook dumplings in:
• Soup

Instructions

1. Summer Garden Vegetable Soup:
2. Saute onion, carrot, and celery in oil in a large pot over medium heat. Cook for 5 minutes, or until vegetables begin to soften.
3. Deglaze with wine; simmer until nearly evaporated. Stir in broth, potatoes, cauliflower, zucchini, and bay leaf. Bring to a boil, reduce heat, and simmer 10 minutes.
4. Add tomatoes, corn, beans, salt and pepper. Return to a boil and cook 5 more minutes.
5. Herb Dumplings:
6. After adding the last part of vegies to the soup, start making the dumplings.
7. Whisk flour, Parmesan, baking powder, sugar, salt and pepper together in a bowl; stir in the herbs. Melt butter in the milk in a saucepan over medium heat, then blend into dry ingredients; stir just until moistened. Shape dough into balls the size of a ping pong ball. I use a melon ball scoop to make these with. When the above soup is in the last stage of cooking and you have dropped the heat to a simmer, add the dumpling balls to the top of the soup, cover, and gently simmer 10 minutes, or until a toothpick inserted in the center comes out clean.