Puree Of Garlic Soup With Chicken Dumplings

* Exported from MasterCook *

PUREE OF GARLIC SOUP WITH CHICKEN DUMPLINGS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 tb Olive oil, divided
1 lb Garlic *
2 md Onions, coarsely diced
7 c Chicken broth or water
1 Lemon, halved
4 Bay leaves
4 Sprigs fresh thyme or:
1 tb Fresh, chopped thyme or:
1/2 ts Dried thyme
2 c Mixed diced vegetables **
Chicken Dumplings:
1 lb Boneless, skinless chicken
-pieces
1 tb Finely minced garlic
1/2 ts Salt
1 t Ground white pepper
1/2 c Madeira or dry sherry
2 Egg whites
1 sm Onion, finely diced
12 sl French bread, cut from
-baguette, toasted

*(about 8 medium garlic heads), separated into cloves
but unpeeled ** (such as zucchini, yellow
squash,eggplant and green beans)

To prepare Garlic Soup: Heat 1 tablespoon olive oil in
2-quart pan over medium heat. Add garlic and cook,
stirring occasionally, until skins start to turn
golden, 15 to 20 minutes. Add onions and cook until
soft, another 5 minutes. Add broth, lemon, bay leaves
and thyme. Increase heat to high and bring to boil,
then lower heat to medium and simmer 30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in small
pan over medium heat. Add vegetables. Cover and cook
until soft, about 10 minutes. Set aside.

To prepare Chicken Dumplings: Cut chicken into 2-ounce
pieces and place in food processor along with garlic,
salt, pepper, Madeira and egg whites. Pulse on and off
until mixture is coarsely chopped. Scrape into bowl.
Add onion and mix well. Set aside.

Remove soup from heat. Discard bay leaves and lemon.
Puree mixture in food processor or blender. Strain
soup through strainer or pass through food mill into
clean pan. Return to a simmer.

Use a tablespoon to drop dollops of Chicken Dumplings
into simmering garlic soup, creating 12 dumplings.
Cover and cook 8 minutes.

Ladle soup into serving bowls at the table. Garnish
soup bowls with reserved vegetables and toasted bread.

Per serving, without bread: 355 calories (28 percent
from protein, 46 percent from carbohydrate, 25 percent
from fat), 26 grams protein, 37 grams carbohydrate, 10
grams fat, 36 milligrams cholesterol, 243 milligrams
sodium.

Exchanges: 6 1/2 vegetable, 2 1/2 meat, 1 fat.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg



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