Since I’m trying to clear out the freezer, making soups a few times next week comes to mind. I always save the bones from roasts, leftover pork chops, and chicken innards for the moment when I deem it right for soup! When I want a flavorful broth, I will actually use all three of the mentioned meats in the simmering process! When there is more broth than meat in the soup, I use lots of vegetables and rely on dumplings to fill in the hunger gaps. Butter Dumplings are solid, satisfying and taste good, too. They are not known for their lightness so you can approach the mixing bowl with few qualms. For six to eight servings, you will need:
Butter Dumplings4 tablespoons softened butter
4 eggs
one cup all-purpose flour
½ teaspoon salt
A dash of pepper
A generous pinch of dried dill and thyme.
Cream the butter until soft. Beat in the eggs and stir in the flour, salt and seasonings. You may have to add or reduce the flour depending on the dryness of the weather. Drop rounded teaspoonsful into the simmering soup. Simmer, covered, very gently for approximately eight minutes. Gentle simmering is important and you will uncover a pot of disappearing dumplings! Don’t ask me how I know this . . . :-)
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