Xavier Soup
Xavier Soup
This classic Italian soup is a twist on a dumpling soup from the Cooking with the Saints cookbook. This adaptation simplifies the traditional chicken consommé usually prepared for this soup by replacing it with store-bought chicken stock. Next, you hand roll your own Parmigiano-Reggiano dumplings, and finally, top the soup with fresh herbs.
Servings
10
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup butter
- 3/4 cup parmigiano-reggiano, grated
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- pinch of ground nutmeg
- pinch of ground cinnamon
- 2 eggs plus two egg yolks
- 2 tablespoon parsley, chopped
- 10 cup chicken stock
Directions
- Prepare a baking sheet with a sheet of buttered parchment, and fit a piping bag with a large round tip, about ½ inch in diameter.
- Whisk the flour, butter, and cream together over low heat in a medium saucepan. Once the mixture has the texture of a soft dough, remove the pan from the heat. Add the salt, peppers, nutmeg, cinnamon, eggs, cheese, and the parsley. Stir vigorously to combine.
- Place the dough in the piping bag and squeeze to form small dumplings about an inch in length. Let the dumplings rest for about 30 minutes.
- In the meantime, bring a large pot of salted water to a boil. In another pan, warm the chicken stock. Cook the dumplings in batches to not overcrowd the pot. Cook the dumplings until tender, about 8 to 10 minutes. Remove them from the boiling water with a slotted spoon and transfer them to the chicken stock.
- Once all the dumplings are in the chicken stock, your soup is ready. Ladle into bowls and garnish with additional parsley, if desired.