It’s uncharacteristically cold and wet here today. Most un-February like. Plus the entire family is suffering from a rotten cold. I loathe summer colds. They’re anachronisms to my mind.
Good weather for soup though which is nice as I’m still trying to clear out the freezer. Poor thing is crying out for a defrost. I lust after a shiny new frost free but that won’t be happening any time soon. Unless my old one actually falls apart. Which it might if I don’t defrost it soon. But I digress. I found this soup which I made just before we went on holidays. I bake some extra bread to go with it this morning too but then I decided that I wanted something chunkier. So I’ve concocted some garlic and ginger dumplings to go in the soup. Chunky and hearty with lots of garlic and ginger to chase the lurgy away.
This is easiest to do in the thermomix as you can simmer soup and have the dumplings cook in the basket. That way you don’t need to worry about stirring the soup. Without a thermomix, the soup will require occasional stirring to prevent it sticking to the bottom of the pan.
Garlic and Ginger Dumplings
1 tablespoon butter
1 cup flour
1 egg, beaten
1 tablespoon milk
1/4 cup grated parmesan
1 large clove garlic, finely chopped
2cm piece ginger, finely chopped
To make in the thermomix: Place cubes of parmesan, piece of ginger and garlic in thermomix. Chop for 7 seconds on speed 7. Add butter and flour. Mix for 5 seconds on speed 6. Add egg and milk. Mix for about 25 seconds or until a ball of dough has formed.
To make conventionally: Rub butter into flour. Add egg, cheese, garlic and ginger and enough milk to mix into a soft dough. Roll spoonfuls of dough into balls in your hands. Drop into simmering soup and simmer for 20 – 30 minutes, stirring occasionally.
I include a mid cooking photo because lately we’ve been too hungry to stop and photograph our food and this poor old blog is visually devoid as a result.