Recipe: Puree of Garlic Soup with Chicken Dumplings

Puree of Garlic Soup with Chicken Dumplings
Source: Oregonian FOODday, 1/12/93 by Michael Roberts
Yield: 6 servings

2 tbsp olive oil, divided
1 lb (about 8 medium), garlic heads, separated into cloves but unpeeled
2 medium onions, coarsely diced
7 cups chicken broth or water
1 lemon, halved
4 bay leaves
4 sprigs fresh thyme or:
1 tbsp fresh, chopped thyme or:
1/2 tsp dried thyme
2 cups mixed diced vegetables (such as zucchini, yellow squash, eggplant and green beans)

Chicken Dumplings:
1 lb boneless, skinless chicken pieces
1 tbsp finely minced garlic
1/2 tsp salt
1 tsp ground white pepper
1/2 cup Madeira or dry sherry
2 egg whites
1 small onion, finely diced
12 slice French bread, cut from baguette, toasted

To prepare Garlic Soup:
Heat 1 tablespoon olive oil in 2-quart pan over medium heat. Add garlic and cook, stirring occasionally, until skins start to turn golden, 15 to 20 minutes.

Add onions and cook until soft, another 5 minutes.

Add broth, lemon, bay leaves and thyme. Increase heat to high and bring to boil, then lower heat to medium and simmer 30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in small pan over medium heat. Add vegetables. Cover and cook until soft, about 10 minutes. Set aside.

To prepare Chicken Dumplings:
Cut chicken into 2-ounce pieces and place in food processor along with garlic, salt, pepper, Madeira and egg whites. Pulse on and off until mixture is coarsely chopped. Scrape into bowl. Add onion and mix well. Set aside.

Remove soup from heat. Discard bay leaves and lemon. Puree mixture in food processor or blender. Strain soup through strainer or pass through food mill into clean pan.

Return to a simmer. Use a tablespoon to drop dollops of Chicken Dumplings into simmering garlic soup, creating 12 dumplings. Cover and cook 8 minutes.

Ladle soup into serving bowls at the table. Garnish soup bowls with reserved vegetables and toasted bread.