Reusing veggies and meats from
stock:Good soup and stock requires lots of vegetables and meat. When you strain the broth most of the vegetables and meat is discarded. And yet there is still flavour in those limp vegetables and fatty bits of meat. Recycle them as stock dumplings.
STOCK DUMPLINGS
- First pick out and discard all the bones, but keep everything else. Everything!
- Next chop the drained items coarsely.
- Transfer them to a food processor.
- Pulse it on high to get a uniform paste.
- Transfer paste to a large bowl.
- Add 1/4 cup of breadcrumbs.
- Add about 1/3 of a cup of flour.
- Add 1 egg and mix to combine.
- At this point you will have a considerably thicker paste.
- Slowly, one tablespoon at a time, start to add some farina.
- When you are able to roll the paste with wet hands you added enough farina.
- With wet hands begin to roll small rounds.
- I wet my hands after the fourth dumpling that is when the paste begins to stick to the fingers.
- Next set a large pot of water to the boil.
- One by one drop the rounds into the boiling water.
- After the last round, let the water come to full boil again.
- Drain the dumplings through a large sieve and drop them into the hot soup.
- Let dumplings gently simmer for 15 minutes and it’s done.
