Succotash Soup & Dumplings

[Guest guest]

This soup recipe uses dill. I've been using a lot of dillweed this winter

to flavor soups, really like the flavor it adds, and am thinking about

adding it to the garden next summer. Kathleen

 

 

* Exported from MasterCook *

 

Succotash Soup & Dumplings

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 75

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water*

2 cups cut fresh corn

OR 10 ounces frozen whole kernel corn

1 cup frozen lima beans

1/2 cup chopped celery

1/2 cup sliced carrot

1/2 cup chopped onion

2 teaspoons instant vegetable bouillon granules

1 tablespoon snipped fresh dill

OR 1/2 teaspoon dried dillweed

1 cup water

1/3 cup yellow cornmeal

1/4 teaspoon salt

1 dash pepper

1 beaten egg

2/3 cup all-purpose flour

1 tablespoon grated Parmesan cheese

1 tablespoon snipped fresh parsley

1 teaspoon baking powder

1/3 cup packaged instant mashed potato flakes

 

To cut fresh corn from the cob, hold each ear of corn so an end rests on a

cutting board. Then, with a sharp knife, cut down the ear from top to

bottom, cutting through the base of each kernel.

 

In a large saucepan combine the 3 cups water, corn, lima beans, celery,

carrot, onion, bouillon granules, and dill. Bring to boiling; reduce

heat. Simmer, covered, for 8 to 10 minutes or until vegetables are almost

tender.

 

Meanwhile, for dumplings, in a medium saucepan combine the 1 cup water,

cornmeal, salt, and pepper. Cook and stir until thickened and

bubbly. Remove from heat; cool slightly. Add the egg, beating until

smooth. Stir together the flour, Parmesan cheese, parsley, and baking

powder. Add to the cornmeal mixture; beat well. Set aside.

 

Stir the instant mashed potato flakes into the soup. Cook and stir until

slightly thickened and bubbly. Drop dumpling mixture from a tablespoon

into 8 mounds directly on top of the bubbling soup. Cover and simmer for

10 to 12 minutes (do not lift cover) or until a toothpick inserted in a

dumpling comes out clean. To serve, ladle soup and dumplings into

bowls. Makes 4 main-dish servings.

 

Note: You may substitute 3 cups of Vegetable Stock (see separate recipe)

for the 3 cups water and the bouillon granules.

 

Start to finish: 45 minutes.

 

Per serving: 279 Calories; 3 G Total fat; 1 G Saturated fat; 55 MG

Cholesterol; 765 MG Sodium; 55 G Carbohydrate; 4 G Fiber; 11 G

Protein. Exchanges: 3 starch, 1 vegetable.

 

 

 

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