Vegetable and Dumpling Soup

Name: Vegetable and Dumpling Soup
Ingredients: 1/4 cup extra-virgin olive oil; 1 bulb fennel, tops trimmed and 1/4 cup fronds reserve; 4 ribs celery with leafy tops from the heart, diced; 2 parsnips, peeled and chopped; 2 carrots, peeled and diced not more than 1/2-inch; 2 all-purpose potatoes, peeled and diced; 1 large onion, diced; 4 cloves garlic, chopped, optional; Salt and freshly ground black pepper; 2 large fresh bay leaves; About 2 tablespoons fresh thyme leaves, chopped; 1 cup dry white wine; 4 cups vegetable or chicken stock-in-a-box; 3 tablespoons butter; 2 tablespoons flour; 1/4 cup finely chopped fresh dill; 1 cup frozen green peas; Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand); A handful fresh flat-leaf parsley, finely chopped

19 ingredients

13 steps

Ingredients

1/4 cup extra-virgin olive oil
1 bulb fennel, tops trimmed and 1/4 cup fronds reserve
4 ribs celery with leafy tops from the heart, diced
2 parsnips, peeled and chopped
2 carrots, peeled and diced not more than 1/2-inch
2 all-purpose potatoes, peeled and diced
1 large onion, diced
4 cloves garlic, chopped, optional
Salt and freshly ground black pepper
2 large fresh bay leaves
About 2 tablespoons fresh thyme leaves, chopped
1 cup dry white wine
4 cups vegetable or chicken stock-in-a-box
3 tablespoons butter
2 tablespoons flour
1/4 cup finely chopped fresh dill
1 cup frozen green peas
Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand)
A handful fresh flat-leaf parsley, finely chopped

Directions

1

Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan.
2

Quarter and core the fennel, then chop into a small dice and add to the pot.
3

Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme.
4

Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil.
5

Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute.
6

Scrape the roux into the soup.
7

Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
8

Bring the soup to a boil over medium to medium-high heat, stirring occasionally.
9

Stir together the biscuit mix with water and parsley according to package directions.
10

When the soup comes to a boil add in the peas, dill and reserved fennel fronds.
11

Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go.
12

Cover and simmer over medium-low heat for 10 minutes.
13

Turn off the heat and serve the hearty, thick soup in shallow bowls.