Today I’m sharing my take on a simple recipe that uses one of the very first crops that are ready in the garden–chives. (Well, at least in zone three.) Creamy Chive Dumpling Soup is my take on an old family recipe that was meant to be cheap but tasty.
Life was hard on the farm so they needed recipes that used simple ingredients, were cheap to make, and would give them a lot of energy to go out and labour again. The original recipe used a lot more cream in it, but I’ve toned it down because I’m not doing 8+ hours of manual labour on a farm. You can use milk instead if you’d like.
The original recipe also used salted water as the base of the “broth,” but I’ve used chicken broth instead for more flavour.
Creamy Chive Dumpling Soup
A simple Spring soup featuring fresh chives and soft dumplings.
Ingredients
- Stock:
- 4 cups chicken stock
- 1 cup table cream (18%)
- 2 tbsp chopped chives
- Dumplings:
- 1 1/4 cups flour
- 1/4 cup water
- 1/4 cup table cream (18%)
- 1 tbsp minced garlic
- 2 tbsp chopped chives
Instructions
- Combine all broth ingredients in a pot and cook on medium high heat.
- While the broth is heating, stir all dough ingredients in a bowl to make a nice, soft, sticky dough.
- Spoon the dough into the broth in grape-sized pieces.
- If the broth boils, reduce to medium heat.
- The soup is done when the dumplings float to the top when stirred.
- Add more chives to garnish if desired and salt and pepper to taste
Notes
You can substitute milk for cream and vegetable broth for chicken broth.
Pete McKellar