Winter Broth With Dumplings the Way My Nana Makes

Recipe by LC69414
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a very large pan, heat the oil or butter very gently.
  • Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
  • Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
  • Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
  • Add the barley or lentils after about 20 minutes cooking time.
  • Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
  • Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
  • Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
  • Serve with lots of crusty bread and butter!
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