HERBY FENNEL SOUP WITH DUMPLINGS

Adapted from Deborah Madison’s cookbook Local Flavors
 
Dumpling Ingredients:
½ c. milk
2 TBSP butter
½ TSP turmeric
½ TSP smoked paprika
1 ½ TSP salt (divided)
Pepper to taste
¼ c. minced fennel greens
½- ¾ c. AP flour
2 eggs
 
Soup Ingredients:
2 TBSP olive oil
1 bunch scallions or 1 medium onion, thinly diced
A few garlic scapes or garlic cloves, minced
3-4 fennel bulbs, sliced thinly crosswise
4 c. stock or water
¼ c. total minced fresh herbs (basil, cilantro, parsley, etc.- I prefer parsley, cilantro and chives)
1 TSP salt
Pepper to taste
4 TBSP hard cheese, finely grated
 
Dumpling Directions:

1. Heat milk with butter, turmeric, paprika, salt and pepper. Once butter has melted, turn off heat, stir in fennel greens and ½ c. flour and mix into a smooth paste. Transfer to a small bowl to cool slightly. Beat 2 eggs and temper by adding a few teaspoons of the dough and beat more (this brings the eggs up to temperature to avoid cooking them if we just put them in the dough directly). Add the egg/dough mixture to the rest of the dough and mix well. If too loose, add a bit more flour. It should be like a loose paste that can drop off a spoon.

2. Bring a large skillet of water to a simmer, add 1 TSP salt. Drop loosely heaped tablespoons of dough batter into the water. Cook gently for 3-5 minutes, turning once until firm. Transfer to a cooling rack to drip dry until the soup is ready.

 
Soup Directions:

1. Heat olive oil in pot and sauté scallions and garlic until tender. Add fennel bulb and cook just a few minutes until heated through. Add the stock or water, half the herbs and salt. Bring to a boil and let simmer until vegetables are tender, about 20-30 minutes.

2. Turn off the heat and puree the soup to give it a smooth consistency (potato masher, stick blender or big blender works). Then add the remaining herbs and dumplings. Top soup with grated cheese and serve!