1large sliced onion
1 celery stalk chopped
2 - 3 minced garlic cloves
2 chopped Carrots
1 chopped leek
1/2 tsp chilli flakes
Handful chopped chorizo
1tsp smoked paprika
2fresh thyme sprigs
Olive oil
1can chopped tomatoes
5-600ml fresh chicken stock
1large handful chopped fresh parsley
2 cans drained mixed beans ( cannellini borlotti flageolet chickpeas etc whatever you fancy )
Salt pepper
Handfuls of Parmesan to serve
Squeeze of lemon.
For the dumplings :
200g stale bread roughly chopped
200ml warm milk
1 egg
2tbs plain flour
1-2 Tbs chopped chives
A Handful grated Parmesan
Salt pepper
To make the soup . Heat a little oil in a heavy saucepan and gently fry the onions celery carrots leeks til translucent and softened then add the garlic chorizo spices and herbs, pour in the tomatoes then the stock and the 2 cans drained beans simmer 15 mins or so til vegetables are tender then season add a squeeze of lemon taste and adjust to preference .
To make the dumplings mix and bring together the stale bread chunks with the milk the whisked egg, seasoning, sifted flour the chives and a handful of Parmesan, then slightly wet your hands and roll the mixture into walnut sized balls and gently fry in a little olive oil til golden all over. Pop into the bowls of soup add a handful of grated Parmesan and parsley and lots of black pepper to serve ..
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