Tomato Soup #4, w/fresh AND w/Dumplings
Source of Recipe
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Recipe Link: http://www.cooks.com/rec/view/0,1748,153174-242195,00.html Tomato Soup #4, w/fresh AND w/Dumplings
2 pounds fresh ripe tomatoes, peeled and chopped
2-3 Tablespoons grnulated white sugar
2 Tablespoons minced yellow or green onion
1/4 cup butter
2 Tablespoons snipped parsley
salt and pepper
4 cups chicken broth
1/4 cup flour
3 cups milk
for dumplings:
1 egg
1/2 cup flour
1/4 teaspoon salt
pinch of pepper
1 cup dairy sour cream
grated Parmesan cheese
Sprinkle tomatoes with sugar and set aside.
In large saucepan, saute onion in melted butter until golden brown.
Add parsley,and all of the tomatoes.
Sprinkle with salt and pepper.
Cover and cook over medium heat 10 minutes, stirring occasionally.
Add broth and simmer 30 minutes.
Using wire whisk, mix flour into milk until smooth.
Slowly pour flour milk mixture into soup, stirring constantly.
Simmer slowly a few minutes.
for dumplings:
Combine egg, flour, salt, pepper and 2 tablespoons of the sour cream,
mixing well.
Drop by spoonfuls into soup. Boil until dumplings come to the top.
Before serving, put large spoonful of the remaining sour cream into
each soup bowl. Ladle in soup and sprinkle with Parmesan cheese.
Makes 6-8 servings.
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