Creamy Vegetable Soup with Dumplings

Steps

Dumplings

1. 1

   In a medium mixing bowl, stir together the flour, baking powder, salt, pepper, and dried parsley until combined.

2. 2

   Cut in the diced cold butter using a dough blender, fork, or your hands, until a small pea-sized mixture forms.

3. 3

   Gently stir in the half-and-half until just combined. Set the dumpling dough aside.

Soup

4. 4

   In a large stockpot, melt 4 tablespoons of butter over medium heat.

5. 5

   Add the diced onion, celery, leek, and carrot to the pot and saute for 3-4 minutes.

   Start 3-minute timer
6. 6

   Add the diced potato and cook for 3-4 additional minutes.

7. 7

   Add the minced garlic and saute for 1 minute until fragrant.

   Start 1-minute timer
8. 8

   Stir in the 3 tablespoons of flour, rosemary, and thyme, cooking for 1-2 minutes while continuously stirring to prevent the flour from burning.

   Start 1-minute timer
9. 9

   Add the bay leaf and nutmeg, then stir in the vegetable stock until completely combined.

10. 10

    Bring the soup to a simmer.

11. 11

    Drop approximately 2-3 tablespoons worth of dumpling dough at a time evenly around the surface of the soup.

12. 12

    Cover the pot and reduce the heat so the soup remains at a gentle simmer. Keep the lid closed for at least 10 minutes without peeking to allow the dumplings to steam properly.

    Start 10-minute timer
13. 13

    Continue cooking for a total of about 15 minutes. Check a dumpling for doneness: it should have air bubbles and a drop-biscuit consistency inside. If gummy, cook for a few more minutes.

    Start 15-minute timer
14. 14

    Remove the bay leaf from the soup.

15. 15

    Stir in the frozen peas and the warm half-and-half, heating until the peas are warmed through.

16. 16

    Stir in the fresh parsley and taste for salt levels, adjusting as needed.

17. 17

    Serve immediately. Store leftovers in an airtight container in the refrigerator for 3-4 days.