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Ragout Soup

soups

3 tablespoons butter
1/4 pound chicken giblets; chopped
1/2 green pepper
seeded, deribbed, and cut into chun
1 small tomato; coarsely chopped
2 carrots; sliced
2 stalks celery; sliced
1/2 onion; minced
1 tablespoon flour
2 tablespoons minced fresh parsley
5 cups water or chicken stock
1 teaspoon salt
Butter Dumplings; see recipe
5 fresh mushrooms; sliced

In a stockpot over medium-high heat, melt butter. Add giblets, pepper, tomato, carrots, and celery; saute until golden brown (about 10 minutes). Add onion and saute until lightly browned (about 5 minutes). Stir flour into browned vegetables and cook, stirring, to brown lightly. Add parsley, the water, and salt. Bring to a boil, cover, reduce heat, and simmer until giblets are very tender (about 30 minutes). While soup is simmering prepare dumpling dough as directed; let rest 30 minutes. About 10 minutes before soup is ready, add mushrooms and dumplings. Serving Ideas : Ladle into soup bowls to serve. NOTES : Variation: Veal Knuckles - Omit chicken giblets. In a stockpot over high heat, combine 2 or 3 pieces veal knuckle (about 1 lb) and the 5 cups water. Cover, bring to a boil, reduce heat, and cook until meat is tender (about 1 hour). Remove veal knuckles from pot; reserve stock and debone knuckles. Brown vegetables in butter as directed; add parsley, reserved stock, and salt and simmer, covered, until vegetables are tender. Add knuckle meat to stockpot with mushrooms and dumplings. Yield: 4 servings. 0 0 0 0 0 0 0 0 0 0 342 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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