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Carrot, Celery and Leek Soup with Cornbread Dumplings


Carrot, Celery and Leek Soup with Cornbread Dumplings Recipe

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
  • ½ 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
  • ¼ cup (50 mL) minced fresh flat-leaf (Italian) parsley 50 mL
  • 1 cup (250 mL) all-purpose flour
  • ¼ cup (50 mL) stone-ground cornmeal
  • 1 tsp (5 mL) baking powder
  • ¼ tsp (1 mL) each baking soda and salt
  • 2 eggs, beaten
  • ½ cup (125 mL) buttermilk
  • 2 tbsp (25 mL) unsalted butter, melted
  • ½ cup (125 mL) frozen corn kernels, thawed
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 442kcal (22%)
Total Fat 24g (37%)
Saturated Fat 10g (50%)
Cholesterol 107mg (36%)
Total Carbohydrate 50g
Dietary Fiber 5g
Sugars 8g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

67.1387571065


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