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Soup:
Dumplings:
Make Soup:
Make Dumplings:
Drop batter into boiling soup about 1/2 teaspoon full at a time. When dumplings float (which should only take a minute or so), they are cooked and your soup is ready to be served.
Poster's Notes:
Notes from site: Don't worry about being overpowered by the huge amount of garlic in this recipe. The flavor mellows as it cooks.
I regularly serve this soup whenever we're feeling "under the weather." While I can't claim that it cures the common cold, it is a soothing comfort food for cold winter evenings. It's also pretty tasty. The cilantro dumplings add a nice touch, but you could easily eliminate them and use noodles instead.
Posted by Shayla Goldstein
Nutritional Info Per Serving: N/A
2 heads of garlic, peeled and minced or pressed
8 cups water
3 celery stalks, finely chopped
3 carrots cut into 1" pieces
1 tbsp. dried parsley or finely chopped fresh
1 tsp. dried basil
1 bay leaf
Salt and pepper to taste
(Makes about 24 small dumplings)
1-1/3 cup flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. black pepper
1 beaten egg
1-1/2 tbsp. vegetable oil
1/3 cup milk
2 tbsp. chopped fresh cilantro
Add all soup ingredients together and simmer for about thirty minutes.
While soup is simmering, prepare dumplings. Mix dry ingredients together. Add remaining ingredients and mix into a stiff batter.