Recipe: Harvest Soup

 Harvest Soup w dumplings 159 print REDUCED

Soup:

  • 8 cups (2 L) turkey stock
  • 2 cups (500 mL) cooked turkey meat, cut into bite sized pieces
  • 1 medium onion, diced
  • 1 cup (250 mL) carrots, peeled and diced
  • 1 cup (250 mL) green pepper, diced
  • ½ cup (125 mL) red pepper, diced
  • 1 cup (250 mL) acorn squash, peeled and cut into chunks
  • 2 medium potatoes, peeled and cut into chunks
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) pepper

 Herbed Dumplings:

  • 1 ¾ cups (425 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) freshly ground pepper
  • 3 Tbsp (45 mL) unsalted butter
  • ¾ cup (175 mL) skim milk
  • 1 Tbsp (15 mL) chopped fresh thyme
  • 1 tsp (5 mL) chopped fresh basil
  • 1 Tbsp (15 mL) chopped fresh parsley

Directions:

Soup: Bring turkey stock to a boil and add all the chopped vegetables and turkey meat. Cook 15 minutes or until vegetables are tender. Taste and correct seasoning. Continue to simmer soup, covered while you make the dumplings. Dumplings: In a bowl, mix the flour, baking soda, baking powder, salt and pepper. Cut in butter with a knife or pastry blender, until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter. Add fresh herbs until well combined. Drop by rounded tablespoons into simmering soup. Cover and cook 15 minutes.