Creamy Vegetable Soup with Dumplings

Step 1

Dumplings: In a medium mixing bowl, stir together the flour, baking powder, salt, pepper, and dried parsley until combined. Cut in diced cold butter using a dough blender, fork, or your hands, until a small pea-sized mixture forms. Gently stir in the half-and-half until just combined. Set aside.

Step 2

Soup: In a large stockpot, melt butter over medium heat. Add onion, celery, leek, and carrot, and saute for 3-4 minutes. Add diced potato and cook for 3-4 additional minutes. Add garlic, sauteeing for 1 minute, then stir in the flour, rosemary, and thyme, cooking for 1-2 minutes continuously stirring so the flour doesn’t burn.

Step 3

Add bay leaf and nutmeg, then stir in vegetable stock until completely combined. Bring the soup to a simmer, then drop approximately 2-3 tablespoons worth of dumpling dough evenly around the soup. Cover and reduce heat, so the soup is at a simmer. Keep the lid closed at least for 10 minutes before peeking, so the dumplings can steam.

Step 4

The dumplings should cook for about 15 minutes, depending on their size (if bigger, you'll need a few more minutes, if smaller, a few minutes less). You can remove a dumpling and look at the inside texture; it should have some air bubbles and a drop biscuit-like consistency. If gummy, give it a few more minutes.

Step 5

Remove the bay leaf, then stir in the frozen peas and warm half-and-half, heating until the peas are warmed through. Add parsley. Be sure to taste test for salt levels, too! Serve, and enjoy. Store any leftovers in an airtight container in the fridge for up to 3-4 days.