Tomato soup with cheese dumplings
SERVES 4
FOR THE SOUP
• 1 tbsp olive oil
• 25g butter
• 1 large onion , finely chopped
• ½ sweet potato , peeled and chopped into small pieces
• 3 garlic cloves , finely chopped
• ½ tsp cinnamon
• 1 large sprig of tarragon
• 1 large sprig of basil
• 2 x 400g cans chopped tomatoes
• 500ml vegetable or chicken stock
• pinch of sugar ( optional )
• 50ml single cream ( optional )
FOR THE DUMPLINGS
• 125g breadcrumbs
• ½ tsp baking powder
• 75g hard cheese ( parmesan or a very mature cheddar )
• 1 tsp mustard powder
• 1 tsp dried oregano
• 1 egg
• 50g ricotta or soft cheese
TO SERVE
• 25g cheddar , grated
• few basil leaves
1 First make the soup . Heat the olive oil and butter in a large saucepan or casserole dish . Add the onion and sweet potato . Cook over a gentle heat until the onion is soft and translucent , then add the garlic and cinnamon . Stir for 1-2 mins , then add the herbs , tomatoes and stock to the saucepan . Season with plenty of salt and pepper . 2 Bring to the boil , then turn down the heat , cover and simmer for 20 mins . Remove the tarragon and basil from the pot , then blitz the soup until smooth using a hand blender . Taste for seasoning and add a pinch of sugar if necessary . You can also add the cream at this stage , if you like . 3 While the soup is simmering , make the dumplings . Put all the ingredients into a bowl and season with plenty of salt and pepper . Mix thoroughly and form into eight balls . They will seem quite firm at this stage . 4 Drop the dumplings into the simmering soup and cover . Simmer for around 10 mins until the dumplings have swelled a little and are cooked through . Serve with a sprinkling of cheese and a few basil leaves .
Recipe : The Hairy Bikers ’ Ultimate Comfort Food Photography : Andrew Hayes-Watkins
AS SEEN ON
Big Kitchen
Hairy Bikers
bbcgoodfoodshow . com 49