Cardoon soup with chicken dumplings

Cardoon soup with chicken dumplings

Zuppa di cardo e gnocchi di pollo

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

The exquisite and delicate taste of the cardoon combines wonderfully with the chicken dumplings, which are also quite delicate in flavour. Sometimes I use the thick white stems of Swiss chard or celery stalks for a similarly pleasant soup. Remember to take the side strings off the stalks of the cardoon.

Ingredients

Quantity Ingredient
1.5 litres chicken stock
300g cardoon, tender stalks cut into 2.5cm chunks
2 garlic cloves, unpeeled
a little freshly grated nutmeg
salt
freshly ground black pepper

Dumplings

Quantity Ingredient
200g minced chicken
1 garlic clove, peeled and crushed
a little freshly grated nutmeg
50g parmesan, freshly grated, plus extra to serve
1 tablespoon fresh flat-leaf parsley, very finely chopped
4 tablespoons fresh fine white breadcrumbs
2 medium eggs, beaten

Method

  1. Put the stock into a suitable saucepan, and heat until boiling. Add the cardoon, garlic and seasonings to taste, and simmer for 30 minutes, until the cardoon is tender. Remove the garlic cloves.
  2. Meanwhile, prepare the chicken dumplings by mixing all the ingredients together well. With your hands, form the mixture into dumplings the size of walnuts.
  3. Add the dumplings to the soup. Cook the soup and dumplings together for another 10–15 minutes. Serve, perhaps with some more grated Parmesan sprinkled on top of the soup.
Tags:
Carluccio
vegetables
vegetarian
Italian
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