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Vegetable Soup with Easy Jiffy Dumplings Recipe

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This recipe for Vegetable Soup with Easy Jiffy Dumplings, by , is from Cookin' Up an Anniversary Celebration, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Miller Family
Added: Thursday, October 29, 2009


2 tablespoons olive oil
4 ribs celery from the heart, chopped
2 onions, cut into half-inch dice
4 carrots, peeled and cut into half-inch dice
1 potato, peeled and diced
1 zucchini, diced
1 fresh bay leaf
Salt and pepper
2 quarts vegetable stock
4 tablespoons butter
4 tablespoons flour
1 rounded tablespoon Dijon mustard
1 box (8 ounces) Jiffy brand biscuit mix (mixed -- not baked -- according to box directions)
2 tablespoons flat leaf parsley, finely chopped
1 cup frozen peas
3-4 tablespoons fresh tarragon leaves, chopped

Heat a large heavy soup pot with a lid over medium heat with the olive oil. When the olive oil is hot, add the celery, onions, carrots, potato, zucchini, bay leaf, salt and pepper. Stir and cover, about 8-10 minutes, stirring occasionally. Add the stock, raise the heat to bring to a boil, then reduce the heat to medium-low to keep a rolling simmer.

Melt the butter in the microwave or small pot and combine with the flour and Dijon mustard to make a roux. Whisk the roux into the soup.

Prepare (but don't bake) the biscuit mix according to package directions, adding parsley to the dough.

Stir the peas and tarragon into the soup. Use 2 teaspoons to drop small, walnut-sized dough dumplings into the soup and cover the pot with the lid. Cook for 6 minutes, then uncover and check that the dumplings are firm. Ladle the soup into bowls and serve immediately.




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