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Carrot, Celery and Leek Soup with Cornbread Dumplings

Photo by: Mark Shapiro
Comments: 4
 

Recipe

We love recipes like this for their hearty, stick-to-your-ribs personality. The sweet leeks and carrots shine next to the tender cornbread dumplings, which soak up flavor from the stock and vegetables. Make this comforting, rich soup on a cold and stormy winter day and you won’t want to stop eating it.

Yield: Serves 6

Ingredients

  • 2 tbsp (25 mL) olive oil
  • 2 tbsp (25 mL) unsalted butter 25 mL
  • 3 leeks, white part only, thinly sliced
  • 6 carrots (about 12 oz/375 g), thinly sliced
  • 2 stalks celery, thinly sliced
  • ½ tsp (2 mL) each salt and dried thyme
  • pinch each freshly ground black pepper and cayenne pepper
  • 6 cups (1/5 L) chicken or vegetable stock
  • 1 cup (250 mL) half-and-half (10%) cream
  • ¼ cup (50 mL) minced fresh flat-leaf (Italian) parsley 50 mL

Cornbread Dumplings:

  • 1 cup (250 mL) all-purpose flour
  • ¼ cup (50 mL) stone-ground cornmeal
  • 1 tsp (5 mL) baking powder
  • ¼ tsp (1 mL) each baking soda and salt
  • 2 eggs, beaten
  • ½ cup (125 mL) buttermilk
  • 2 tbsp (25 mL) unsalted butter, melted
  • ½ cup (125 mL) frozen corn kernels, thawed

Directions

1. In a large pot, heat oil and butter over medium-high heat. Add leeks and sauté until starting to soften, about 2 minutes. Add carrots, celery, salt, thyme, black pepper and cayenne; sauté until vegetables start to soften, about 5 minutes. Add stock, cream and parsley; bring to a simmer. Reduce heat and simmer, stirring occasionally, while you assemble the dumplings.

2. Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.

3. In another bowl, whisk together eggs, buttermilk and butter. Pour over dry ingredients, along with corn. Using a large spatula, fold the dry ingredients into the wet just until mixed. (Don’t overmix, or the dumplings will be heavy and tough.) Drop dumpling batter by tablespoonfuls (15 mL) into simmering soup. Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes.

4. Ladle into heated bowls.

Variation: This recipe turns into a pot pie with the addition of chicken or turkey. You can poach a few chopped breasts in the stock with the vegetables or simply add leftover cooked chicken or turkey just before topping with the dumplings.


© 2008 Carla Snyder and Meredith Deeds
 

Nutritional Information

Nutrients per serving (% daily value)

442kcal (22%)
194mg (19%)
15mg (25%)
721mcg RAE (24%)
608mg
55mg
10g
8g
5g
50g
107mg (36%)
1498mg (62%)
10g (50%)
24g (37%)
3mg (19%)
 

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  • elizawinograd

    10.23.12 Flag comment

    @blueheronkitchen - Thank you for your comment. Our goal at Cookstr is to provide our users with a large volume of tested and delicious recipes from which to choose. Healthfulness is also very important to us which is why we have nutritional information available for every recipe on the site. Please take some time to navigate through our Nutritional Information sub-section of our Advanced Search. I feel confident that you will find plenty of recipes that are healthy and delicious, and that work within your nutritional guidelines.

  • Chef_Tim

    03.06.12 Flag comment

    Just made this last night for the family. I added another leek and used a couple of dried chili peppers instead of the cayenne. It was absolutely delicious. Everyone said put this one in the "keeper" file to make again.

  • Jane Goldschlager

    01.19.12 Flag comment

    This DOES look lovely, but timing is everything. This recipe is over-the-top rich. It's not a "mid-week" meal - at least not in my house. This is caloric and filled with fat.

    With celeb chefs cashing in on diabetes for more publicity, why not learn a lesson and publish recipes that are seasonal, hearty, delicious AND healthy?

  • Emily

    08.29.11 Flag comment

    I just made this recipe and it was wonderful. My grandfather will *not* stop complimenting it. The pepper and cayenne is a great balance to the sweetness of the cornbread. Instead of making the cornbread from scratch, I used a cornbread mix and added a little extra milk to the muffin recipe on the box (it called for 1/4 cup - I used 1/2 cup instead). Vegetarians be aware, though, that some cornbread mixes contain lard.

    If you wanted to add some extra heartiness, frozen or fresh corn would go well. My grandfather also suggested scallops for more protein. Personally, I don't think it needed anything. Thanks so much!

 

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