Xavier Soup

Try this classic Italian soup for dinner
Xavier Soup

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This classic Italian soup is a twist on a dumpling soup from the Cooking with the Saints cookbook. This adaptation simplifies the traditional chicken consommé usually prepared for this soup by replacing it with store-bought chicken stock. Next, you hand roll your own Parmigiano-Reggiano dumplings, and finally, top the soup with fresh herbs.

10
Servings
640
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Cup  all-purpose flour
  • 1/2  Cup  heavy cream
  • 1/2  Cup  butter
  • 3/4  Cups  Parmigiano-Reggiano, grated
  • 1/2  Teaspoon  salt
  • 1/4  Teaspoon  red pepper flakes
  • 1/4  Teaspoon  black pepper
  • Pinch of  ground nutmeg
  • Pinch of  ground cinnamon
  • eggs plus two egg yolks
  • 2  Tablespoons  parsley, chopped
  • 10  Cups  chicken stock

Directions

Prepare a baking sheet with a sheet of buttered parchment, and fit a piping bag with a large round tip, about ½ inch in diameter.

Whisk the flour, butter, and cream together over low heat in a medium saucepan. Once the mixture has the texture of a soft dough, remove the pan from the heat. Add the salt, peppers, nutmeg, cinnamon, eggs, cheese, and the parsley. Stir vigorously to combine.

Place the dough in the piping bag and squeeze to form small dumplings about an inch in length. Let the dumplings rest for about 30 minutes.

In the meantime, bring a large pot of salted water to a boil. In another pan, warm the chicken stock. Cook the dumplings in batches to not overcrowd the pot. Cook the dumplings until tender, about 8 to 10 minutes. Remove them from the boiling water with a slotted spoon and transfer them to the chicken stock.

Once all the dumplings are in the chicken stock, your soup is ready. Ladle into bowls and garnish with additional parsley, if desired.

Nutritional Facts

Total Fat
15g
21%
Sugar
14g
16%
Saturated Fat
4g
17%
Cholesterol
22mg
7%
Carbohydrate, by difference
105g
81%
Protein
21g
46%
Vitamin A, RAE
18µg
3%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
51mg
5%
Choline, total
7mg
2%
Fiber, total dietary
5g
20%
Folate, total
77µg
19%
Iron, Fe
4mg
22%
Magnesium, Mg
25mg
8%
Niacin
4mg
29%
Phosphorus, P
83mg
12%
Selenium, Se
15µg
27%
Sodium, Na
2148mg
100%
Water
116g
4%
Zinc, Zn
1mg
13%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

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