This deserves a place here. After all, a spot of PR for all the examinations it has made so bearable is pretty fair trade. Sumptuous and satisfying as it is, I love to bulk it up with bibs and bobs from the refrigerator. You could stir in cooked basmati rice at the end, or blanched asparagus or any other vegetable, as I have. For the photograph, I roped in some blanched dainty broccoli florets and a handful of podded edamame.
The foundation of this soup is a chicken stock, so make it a deep, golden, flavoursome one.
Ingredients
About 1 litre good, strong chicken stock
A handful of fresh basil and flat-leaf parsley
For the dumplings
275g chicken mince
5 tablespoons ground almonds
1 egg
1 tablespoon thyme leaves, chopped
A pinch of freshly ground cardamom seeds
salt, pepper to taste
Prepare the dumplings in advance. Mix everything in a bowl thoroughly. The mixture should be firm and just a bit sticky. Add more almonds or a little flour if you need. Season and chill for 20 minutes. Expertly produce the dumplings by nudging bulging teaspoonfuls onto a greased or floured baking sheet or plate or large Tupperware. Alternatively roll them into neat little balls between oiled palms. Chill until you need them. They can stand a day or three in the fridge.
Around dinner time, bring your stock to a boil. Meanwhile, fry the dumplings in very little olive oil, 2 minutes on each side. They must be cooked through. I suppose you could virtuously poach them in a pan of water, but I wouldn't do it in the broth for fear of clouding it. You might need to do these in two batches. I'm not even sure you would want to use every last dumpling. I'll leave this to your discretion. Obviously this means you will need less chicken stock.
Gently lower in the cooked dumplings into the broth. Turn off the heat after a mere half-minute. Tear in your basil and parsley. Ladle into bowls and streak with chilli or extra virgin olive oil.
Tip: The fried dumplings also make a toothsome snack when dunked into incendiary chilli sauce.
Ingredients
