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Leek Soup with Cheese Dumplings Recipe

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This recipe for Leek Soup with Cheese Dumplings is from The Glad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup:
1 T butter
3 leeks, white and light green parts only, chopped
1 onion, finely chopped
1 T flour
1/4 t pepper
1 c dry white wine (or chicken stock + 2 t vinegar)
6 c chicken stock
1/4 t salt

Dumplings:
1 1/4 c shredded sharp cheese of choice
1/3 c flour
1 T softened butter
1 egg
1 T minced parsley
1/4 t each salt and pepper
Directions:
Directions:
In large saucepan, melt butter over medium heat; cook leeks and onion, stirring often, until softened, about 10 min. Stir in flour and pepper; cook for 1 min.

Stir in wine; increase heat to medium-high. Boil until reduced by half, about 3 min. Stir in stock and salt; bring to boil. Reduce heat; cover and simmer for 20 minutes.

Meanwhile, using fork, mash together cheese, flour, butter, egg, parsley, salt and pepper to make firm dough. With lightly dampened hands, roll tablespoonfuls of dough into balls; place on plate. Drop all at once into simmering soup. Simmer until dumplings float to surface, about 10 min.
Number Of Servings:
Number Of Servings:
4

 

 

 

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