Tomato and leek soup

Recipe from: 4 September 2013
soups vegetarian recipes

Ingredients 17
Servings 2
Time 00:20

Ingredients

  • 1
    pack free-range chicken wings
  • 2
    Tbs
    thyme leaves - fresh
  • 2
    tsp
    salt
  • 2
    tsp
    pepper
  • 1
    Tbs
    olive oil
  • 2
    leeks - roughly chopped
  • 1
    can
    chopped tomatoes
  • 750
    ml
    water
  • 1
    butternut - cubed
  • Dumplings:
  • 1
    cup
    parboiled long grain rice
  • 3
    cup
    water
  • 1
    tsp
    thyme
  • 1
    tsp
    baking powder
  • 1/4
    cup
    cake flour
  • Salt and pepper to taste
  • 2
    eggs
 

Method

01:10
 
For the soup:

Coat chicken wings in thyme and seasoning.

In a pot on high heat, brown the wings in the olive oil. Add leeks and mix.

Strain tinned tomatoes over the pot and discard the pulp. Add water.

Put on low heat and cover. Add butternut and simmer for 10 minutes before serving.

For the dumplings:

Cook rice in the water. Cook for 30 minutes, covered. (Check to see if the rice is overcooked otherwise add more water and cook longer.)

Put rice in a food processor with all ingredients except eggs, till it all comes together.

Add eggs and allow to cool.

Bring a pot of salted water to a rapid boil.

Shape mixture into balls (have a bowl of water handy to wet hands between rolling).

Put into the hot water. When they float let them boil for 1 more minute and remove.

To serve:

Pour the warm soup into a bowl, add the dumplings, enjoy! 

Recipe reprinted with permission of AddToTaste. To see more recipes, click here.
 

Read more on: soups  |  vegetarian  |  recipes
 

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