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  Recipe Home » Diabetic » PUREE OF GARLIC SOUP WITH CHICKEN DUMPLINGS
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  PUREE OF GARLIC SOUP WITH CHICKEN DUMPLINGS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 188
Ingredients:
Soup:
2 Tbls. olive oil, divided
1 pound garlic (about 8 medium heads), separated into cloves but unpeeled
2 medium onions, coarsely diced
7 C. chicken broth or water
1 lemon, halved
4 bay leaves
4 sprigs fresh thyme, or 1 Tbls. fresh, chopped thyme, or 1/2 tsp. dried thyme
2 C. mixed diced vegetables (zucchini, yellow squash, eggplant and green beans)
Chicken Dumplings:
1 pound boneless, skinless chicken pieces
1 Tbls. finely minced garlic
1/2 tsp. salt
1 tsp. ground white pepper
1/2 C. Madeira or dry sherry
2 egg whites
1 small onion, finely diced
12 slices French bread, cut from baguette, toasted
Instructions:
Garlic Soup: Heat 1 Tbls. olive oil in a 2-quart pan over medium heat. Add garlic and cook, stirring occasionally, until skins start to turn golden, 15 to 20 minutes. Add onions and cook until soft, another 5 minutes. Add broth, lemon, bay leaves and thyme. Increase heat to high and bring to boil, then lower heat to medium and simmer 30 minutes. Meanwhile, heat remaining 1 Tbls. oil in small pan over medium heat. Add vegetables. Cover and cook until soft, about 10 minutes. Set aside. Chicken Dumplings: Cut chicken into 2-oz. pieces and place in food processor along with garlic, salt, pepper, Madeira and egg whites. Pulse on and off until mixture is coarsely chopped. Scrape into bowl. Add onion and mix well. Set aside. Remove soup from heat. Discard bay leaves and lemon. Puree mixture in food processor or blender. Strain soup through strainer or pass through food mill into clean pan. Return to a simmer. Use a Tbls. to drop dollops of chicken dumplings into simmering garlic soup, creating 12 dumplings. Cover and cook 8 minutes. Ladle soup into serving bowls at the table. Garnish soup bowls with reserved vegetables and toasted bread.
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