Of all the soups we make at the Kernel, the one that has the most faithful following among our customers is the Potato Dumpling that we have served every Wednesday for at least the last 20 years. We've had requests to run the soup more often, or even every day, but after experimenting with having it other days of the week, and more often, I've decided the best way to do it is to have it once a week, the same day, that way those who really want it, know when we will have it available. The soup actually goes back to my child hood when my dear mother made a version of this at our home. She always made homemade noodles and when she didn't want to take the time to make the noodles, she would make these dumplings that are more a free form noodle than a dumpling, but once you have them in your soup, you quickly become addicted. To make the soup you will need the following:
- Chicken stock,
- Yellow Onion,
- Diced raw potato (russets)
- Eggs, Flour, Butter, Milk, Heavy Cream,
- Chicken base,
- Ham or Bacon,
- Parsley Flakes, white pepper, onion salt.
For making this at home start with a quart of water with some chicken base added, or a quart of chicken stock, dice up about half of a medim sized yellow onion and add that to your stock. Add about 3 medium sized russet potatoes, peeled and diced to the liquid and put it in a large stock pot and put it on medium heat.
In the mean time crack 3 or 4 large eggs and beat well (by hand) in a mixing bowl, add some salt and pepper to your egg mixture and slowly add flour while whisking until the you have a thick and sticky batter, too thick your dumplings will be too heavy, not thick enough your dumplings will fall apart into little pieces, you'll learn with exerience.
When your potatoes are nearly tender, start dropping your egg/flour mixture into the still boiling stock, use a larger spoon to drop them in, I like to dip the spoon into the stock to heat it, then scoop some dumpling mixutre with the hot spoon and dip it into the stock, the dumpling should let go of your spoon, try not to make your dumplings too large. Keep stirring the soup from the bottom during this process and make sure your stock is at a low boil. Once your have all the dumplings in the stock and your potatoes are nearly done add some milk and a little heavy cream (cream is optional). While stirring occassionally to make sure your soup doesn't stick, melt about half a stick of butter and stir in enough flour to make a paste the consistency of apple sauce. Stir this roux into your still cooking soup pot, and turn it down to the lowest setting. Add some diced ham or some crumbled crsipy cooked bacon, some parsley flakes, some white pepper and onion salt. Stir and taste, if your think your soup is too thick at this point, add some more milk.
This soup can be tempermental, my advice is to make sure you control the heat so it doesn't scorch, with milk it is very easy to scorch and scorching will ruin the flavor. Good luck!