Carrot, Celery and Leek Soup with Cornbread Dumplings Recipe

Name: Carrot, Celery and Leek Soup with Cornbread Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (25 mL) olive oil; 2 tbsp (25 mL) unsalted butter 25 mL; 3 leeks, white part only, thinly sliced; 6 carrots (about 12 oz/375 g), thinly sliced; 2 stalks celery, thinly sliced; 1/2 tsp (2 mL) each salt and dried thyme; pinch each freshly ground black pepper and cayenne pepper; 6 cups (1/5 L) chicken or vegetable stock; 1 cup (250 mL) half-and-half (10%) cream; 1/4 cup (50 mL) minced fresh flat-leaf (Italian) parsley 50 mL; 1 cup (250 mL) all-purpose flour; 1/4 cup (50 mL) stone-ground cornmeal; 1 tsp (5 mL) baking powder; 1/4 tsp (1 mL) each baking soda and salt; 2 eggs, beaten; 1/2 cup (125 mL) buttermilk; 2 tbsp (25 mL) unsalted butter, melted; 1/2 cup (125 mL) frozen corn kernels, thawed

Servings: persons

2 tbsp (25 mL) olive oil
2 tbsp (25 mL) unsalted butter 25 mL
3 leeks, white part only, thinly sliced
6 carrots (about 12 oz/375 g), thinly sliced
2 stalks celery, thinly sliced
1/2 tsp (2 mL) each salt and dried thyme
pinch each freshly ground black pepper and cayenne pepper
6 cups (1/5 L) chicken or vegetable stock
1 cup (250 mL) half-and-half (10%) cream
1/4 cup (50 mL) minced fresh flat-leaf (Italian) parsley 50 mL
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) stone-ground cornmeal
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) each baking soda and salt
2 eggs, beaten
1/2 cup (125 mL) buttermilk
2 tbsp (25 mL) unsalted butter, melted
1/2 cup (125 mL) frozen corn kernels, thawed

1
In a large pot, heat oil and butter over medium-high heat.
2
Add leeks and saute until starting to soften, about 2 minutes.
3
Add carrots, celery, salt, thyme, black pepper and cayenne; saute until vegetables start to soften, about 5 minutes.
4
Add stock, cream and parsley; bring to a simmer.
5
Reduce heat and simmer, stirring occasionally, while you assemble the dumplings.
6
Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
7
In another bowl, whisk together eggs, buttermilk and butter.
8
Pour over dry ingredients, along with corn.
9
Using a large spatula, fold the dry ingredients into the wet just until mixed.
10
(Dont overmix, or the dumplings will be heavy and tough.)
11
Drop dumpling batter by tablespoonfuls (15 mL) into simmering soup.
12
Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes.
13
Ladle into heated bowls.
14
Variation: This recipe turns into a pot pie with the addition of chicken or turkey.
15
You can poach a few chopped breasts in the stock with the vegetables or simply add leftover cooked chicken or turkey just before topping with the dumplings.

1466

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tbsp (25 mL) olive oil, 2 tbsp (25 mL) unsalted butter 25 mL, 3 leeks, white part only, thinly sliced, 6 carrots (about 12 oz/375 g), thinly sliced, and more.

Yes, Carrot, Celery and Leek Soup with Cornbread Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot, Celery and Leek Soup with Cornbread Dumplings

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