Autumn Soup with Parmesan Dumplings Recipe

Ingredients

100g self-raising flour
2 tbsp finely grated Parmesan
1 tbsp finely chopped fresh or dried sage
A good pinch of freshly ground pepper
50g cold butter, cut into small cubes
4 rashers of smoky bacon, snipped into little pieces (optional)
A few glugs of olive oil
4 handfuls of peeled pumpkin or squash, cut into chunks
2-3 handfuls of carrots, celery, fennel and/or mushrooms, cut into chunky pieces
1 onion or 2 leeks
2 garlic cloves, finely chopped
1 glass of white wine (optional)
1½-2 ltrs chicken or veg stock
4 handfuls of seasonal greens (kale, chard, spinach, cavolo nero…), chopped fairly finely
Extra sage and Parmesan, to garnish

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Method

1. Tip the flour, Parmesan, sage and black pepper into a bowl. Add the cold butter and toss to coat.

2. Rub the butter into the flour like you’re making pastry. Sprinkle 1-2 tbsp of water over, enough to bring the mix together to form a fairly firm but not too dry dough.

3. Roll the dough into a sausage shape and cut it into around 12 equal-sized pieces. Roll each piece into a ball then pop the dumpling balls in the fridge till ready to use.

4. Warm a large casserole dish on the hob. Add the bacon and a little olive oil. Fry the bacon till it starts to pick up some colour. Add the pumpkin/squash and a pinch of salt and pepper. Cook till just golden, then add the remaining veg and the garlic, minus the greens. Cook till everything has started to brown a little.

5. Add 1½ ltr of the stock, and the greens. Mix together then add the chilled dumplings, gently pushing them into the stock. Top up with extra stock or water if needed, then turn the heat down to medium. Cover and cook for 15 mins, till the dumplings puff up. Taste a bit of dumpling to make sure it’s cooked through, and simmer for a few more mins if not.

6. When the dumplings are done, ladle the soup into warm bowls. Serve garnished with sage leaves, fried in a little oil or butter till crispy, and an extra grating of Parmesan.