Serves 6
Ingredients
3 tablespoons olive oil
3 tablespoons butter
4 cloves, garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
â…“ cup white wine (use the wine you choose for the wine pairing)
3 cups light herbal onion stock
1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves
½ cup heavy cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings, recipe follows
Directions
In a large heavy bottom stew skillet, heat olive oil and butter over medium heat. Sauté garlic and onions for a few minute until translucent. Add chicken and green onions and sauté until chicken is browned or about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add light herbal onion stock and herbs, including bay leaves. Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally. (Meanwhile, put together dumplings, see recipe that follows). Add the cream, nutmeg, cayenne and spinach. Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked
through.
Herb Dumplings
Ingredients
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ cup cold milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ teaspoon cayenne pepper
Directions
In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.