Recipe by Ashbow
This looked VERY tasty and hearty from the photo. Don't turn away because of the long list of ingredients; it's simple. From the Food Network Magazine, volume two. Enjoy it on a cold night!
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 2 carrots, diced
- 1 bulb celery root, peeled and finely diced
- 1 turnip, peeled and finely diced
- 1 rutabaga, peeled and finely diced
- 1 onion, finely diced
- 1 fennel bulb, finely diced
- kosher salt
- 4 cups white wine
- 1 tablespoon fennel seed, toasted
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 1⁄2 lbs chicken (organic)
- 1 cup milk
- 1⁄2 cup chicken fat (sold in tubs at gourmet stores)
- 2 tablespoons chopped fresh tarragon
- 1⁄2 teaspoon ground nutmeg
- fresh ground pepper
- 1 1⁄4 cups all-purpose flour
- 3 large eggs
- 1 tablespoon chopped fresh parsley
Directions See How It's Made
- Melt the butter in a 6-quart pot over medium heat.
- Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a large pinch of salt; cook until vegetables are tender, about 5 minutes.
- Add the white wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside in bowl.
- About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg, and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
- Bring the soup to a boil. Form the dough into eight dumplings (a big spoon or ice cream scoop); drop into the soup. Cover and cook and until the dumplings float to the top of the surface, about 10 minutes.
- Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.