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Sunday, March 28, 2010

Fresh Tomato Soup With Potato Garlic Dumplings And Sour Cream

For the dumplings: I boiled 3 medium sized russet potatoes. Pass them through a potato ricer and return to the hot stove and dry them out as much as possible stirring with a wooden spoon. Allow to cool then add enough flour to make a kind of potato dough. Add chopped garlic, salt and pepper and some chopped herbs of your choice. Knead this until it gets tight and the form it into quenelles between the palm of your hands. Place in the fridge for a half hour or so then poach them in some stock or just plain salted water and add to the soup.
Lots of recipes call for eggs in these dumplings but I find that they are just fine without eggs.

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