January 27, 2011
Comfort In a Bowl: Ham and Dumpling Soup
When cool weather rolls around and snow starts swirling in the air I get an immediate urge to make (and eat) soup. Usually with a side of warm fresh biscuits. Nothing warms you up from the inside out like a steamy bowl of soup. It is my ultimate comfort food. We don't have control over the heat in our apartment so some days the only way to stay warm is to either turn on the oven or eat a bowl of soup.
One of the things I love about soup is it's general simplicity. No difficult techniques to master. No hours of preparation needed. Just simply adding the ingredients, letting them do their thing and reaping the rewards of all the labor you didn't have to put into it. You can turn to soup when your tight on time or when you want something simmering away in the afternoon while you flit around the house doing housework.
I tend to go for a creamy base because it brings the ultimate comfort and we all need a good layer of fat in the winter right? ;) This Ham and Dumpling Soup is creamy without the cream. It starts with a roux which gives it the creamy texture and then dumplings are added to turn it into a "less mess" one pot meal. No need to make biscuits!
If you're short on time you can switch it up by substituting 2 cups of rice for the dumplings, this way you'll only have to heat it through rather then let it simmer for 25 minutes to cook the dumplings.
One of my other favorite soups is this Creamy Ham and Rice Soup, but this time it really does contain cream. :) What are your favorite soups to make on a cold and dreary day?
Ham and Dumpling Soup
- 2 tablespoons butter
- 1/2 onion, chopped
- 1/4 cup flour
- 5 cups water
- 2 chicken bouillon cubes
- 3 cups frozen vegetables (I used green beans and carrots)
- 1/4 teaspoon dried sage
- 1 cup chopped Smithfield ham
- 1 cup biscuit mix
- 1/4 teaspoon dried sage
- 1/3 cup milk
Dumplings
Instructions
Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, until softened. Whisk in flour until incorporated. Add water in small additions, whisking vigorously to combine after each addition. Once it is a smooth liquid instead of paste add remaining water all at once.
Stir in bouillon cubes and vegetables. Bring to a boil. Lower to a simmer and stir in ham and sage before adding dumplings.
To make dumplings: Stir together biscuit mix, sage and enough milk to make it a thick biscuit like consistency. Using two teaspoons drop batter into simmering soup. Allow to cook 10 minutes uncovered, then cover and simmer for an additional 15 minutes until dumplings are cooked through. Do not stir.
Serves: 4
