#Dumplings recipe

[askwhatsforlunch]

Garden Tomato Soup with Dumplings

Fragrant and generous like the last of the Summer's harvest in the Kitchen Garden, this tasty Garden Tomato Soup with Dumplings is another very comforting recipe, especially on a chill and rainy night!

Ingredients (serves 3):

2 tablespoons Chili and Herb Oil 

1 large garlic clove, minced

1 fluffy sprig Garden Rosemary 

about 860 grams/1.90 pound vey ripe and juicy Garden Marmande Tomatoes, rinsed

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon Red Chili Flakes 

1 tablespoon Modena Balsamic Vinegar

1 tablespoon caster sugar

1 cup plain flour

1 teaspoon baking powder

1 heaped teaspoon Dried Basil 

a pinch of salt

1/2 cup water

In a large pot over a medium flame, heat Chili and Herb Oil.

Add minced garlic, and fry 1 minute.

Tear Rosemary Sprig in half and add to the pot. Fry, a minute more.

Roughly chop Marmande Tomatoes, and add them, allong with all their juice, to the pot. Increase heat to medium-high. Cook, stirring often, about 5 minutes, until they start collapsing.

Season with fleur de sel, black pepper, and Red Chili Flakes. Bring to the boil. Once boiling, stir in Balsamic Vinegar and caster sugar, and reduce heat to medium-low, and simmer, about 10 minutes.

Meanwhille, prepare dumplings. In a medium bowl combine flour, baking powder, Dried Basil and salt. Then, gradually stir in water (you may not need all of it) until you have a smooth batter.

Spoon heaped tablespoons of the dumpling mixture into the pot. You should have about 6. Cover with the lid, and cook, a further 10 minutes, flipping dumplings half-way through.

Laddle very hot Garden Tomato Soup with Dumplings generously into deep bowls, and serve immediately!

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https://amzn.to/3YQ53WO

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