Tuesday, 25 September 2012

Leek and Bacon Soup with Squash Dumplings

It's raining!  It's cold and wet and miserable.  Welcome to Soup Tuesday, where we have soups for every occasion, to suit every taste  and whatever the weather, there always be something hot and tasty on the stove!

Today's soup has it all!  Bacon! Interesting vegetables!  Dumplings!  Un-necessary exclamation marks! Continuing the the theme of conjouring something up from the vegetable box which is delivered every Tuesday morning, we have Squash dumplings, made from a rather pretty Harlequin Squash, which, ummm, seems to be pretty much the same as a butternut squash but a bit paler flesh and with green bits on the skin.

Roasting the squash with a bit of ground coriander made the whole kitchen smell amazing all morning, and the resulting dumplings are a bit more like gnocchi than the sort of dumplings I usually make (of the suet variety).  I think these squash dumplings would go well with a tomato sauce and lots of basil and parmesan.

Squash Dumplings

350g Squash
300g Plain Flour
50g Butter (Frozen)
1tsp Baking Powder
1/2tsp Nutmeg
1/2 tsp Oregano
1/2tsp Ground Coriander
Pinch Chili Pepper
Salt and Pepper
Olive Oil 

Leek and Bacon Soup
100g Bacon
2 Large Leeks
1 Large Onion
1 Large Potato
1.2ml Chicken Stock
100ml White Wine
1 Sprig of Rosemary
Salt and Pepper

1.  Heat the oven to 200ºc. Peel and cube the squash, Put on a baking tray with the Oregano, Coriander, Chili, salt and pepper and olive oil.  Place in the oven and cook for 30 minutes, until the squash is golden.  Remove from the oven and leave to cool.

2.  Finely chop the onion, peel and dice the potato and cube the bacon.  Heat some oil in your soup pan and then toss in the bacon, letting it fry for 2 minutes before adding the onion and potato.  Let that fry off for 3-4 minutes, until everything starts to colour.

3.  Add the stock, wine and finely chopped rosemary.  Bring to the boil and then add the sliced leeks and then let the soup simmer for 20 minutes

4.  Break up the squash in a bowl with the back of a fork.  Sieve in the flour, nutmeg and a pinch of salt and pepper.  Grate the frozen butter in and mix into a firm dough.  You may need to add a little more liquid to get the dough to the right consistence to roll it up.

5.  Roll it out into a strip that's about 3cm wide, and then cut into 2cm thick pieces..  Cover in flour and then set aside.

6.  Add the dumplings to the soup and let cook for another 8-10 minutes, then the soup is ready to serve.  Enjoy!

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