As some readers know, I do like to cook. I’d mentioned this soup on Facebook and people wanted the recipe. It was an improvised soup, so I’m recreating it a bit. I christen it….Autumn Soup with dumplings.
3-4 shallots, minced
2 T olive oil
2 chicken breasts, cut into inch size
3 c chicken broth
1 butternut squash, peeled, deseeded, cut into 1/2″ thick slices
1 can black-eyed peas or 2 cups frozen
2 T mirin (sweet rice wine)
2 T apple cider vinegar
fresh ground pepper
1 c flour
2 T baking powder
1 T dried dill weed
1 T sugar
1 T butter
Saute shallots in olive oil until brown around the edges. Throw in chicken chunks and sear for a few minutes. Add three cups chicken broth and rest of ingredients. Add enough water (2-3 cups) to make sure everything is submerged if needed. Cook at a low boil 45 minutes.
Meanwhile make dumplings:
Mix dry ingredients, cut in butter until mix is crumbly. Add milk. Dough will be sticky. Form into six equal sized balls, drop in soup. Cook covered for an additional fifteen minutes.