Portuguese Potato Dumpling Soup Recipes

Steps:

• In a saucepan, heat butter and saute garlic until soft, not browned.
• In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
• Remove from heat and add the cream, stirring gently. Add salt if necessary.

Steps:

• 1. In a large pot put potatoes, celery, and onions with enough water to just cover vegetables. Bring water to boil and cook just until vegetables are tender, about 15-20 minutes.
• 2. Do not drain vegetables! Add the milk to veggies in pot and lower temp. to medium. You just want the soup to bubble at this point. Add the butter and thicken with the cornstarch and water until smooth. Check the broth and add additional salt and pepper if needed.
• 3. Put the whipped eggs, and onion powder, salt and pepper, and dried parsley in a bowl. I also add several spoons of water at this point as well. Mix all together.
• 4. Mix flour and baking powder and start adding to your egg mixture. Put in about 1/3 and whisk with the fork, it will be pretty wet at first but keep adding the flour mixture until it completely pulls away from side of bowl and sticks to fork tines.
• 5. Go to the soup pot and using a spoon - dipped in broth first - drop by spoonfuls onto top of soup until the bowl is empty. If there is "loose" flour in the bowl, just dump that in too as it will help to thicken the broth. Put the lid on the pot and DO NOT peek or remove lid for 12 minutes! Make sure the broth was just bubbling when you add the dumpling mix. You do not want the pot to boil over... I have done that and cleaning up the stove will make me very angry... :)
• 6. When you remove the lid, you should see a lot of little dumplings floating around on top. If you want it still thicker, just add more of the cornstarch/water. I also put in a couple more TBLS of butter.
• 7. We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".

Steps:

• To make soup: boil celery in the water until just tender, DO NOT DRAIN.
• Add all ingredients and cover with remaining water"just enough" to cover veggies.
• Boil on medium high till tender, (approximately 10 minutes).
• Mash slightly to eliminate chunks.
• Add milk and set aside.
• To make dumplings, sift together dry ingredients.
• Stir in herbs.
• Beat egg and milk together and add to dry ingredients.
• Stir just until moistened.
• Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
• Drop dumplings by tablespoonful into liquid.
• Cover tightly and simmer gently for 20-minutes--do not lift lid.
• ENJOY.

Steps:

• Add oil to soup pot and saute onion over low heat, stirring, until tender.
• Add vegetables, except the finely chopped green beans and cabbage, and saute for a few minutes, stirring continuously.
• Add salt to taste and water to cover.
• Bring to a boil, reduce heat and simmer, stirring and checking water level, for about 20 to 25 minutes.
• Puree soup and add the finely chopped green beans and the cabbage.
• Simmer another 5 to 10 minutes and serve hot.

Steps:

• Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
• Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.