Spring Soup with Bread Dumplings

Staff Writer
Spring Soup with Bread Dumplings
Thinkstock/iStockphoto

First things first: This is a spring soup. It’s meant to be made when asparagus and fava beans are in season. Just because you can find these items in the supermarket in November, when they have been flown in from the other half of the world, doesn’t mean you should give them a second thought. Eat this soup when our half of the planet is awakening from its long winter nap and you’ll feel renewed, too. 

Click here to see more spring soup recipes. 

4
Servings
734
Calories Per Serving
Deliver Ingredients

Ingredients

For the dumplings

  • 2 large eggs
  • 2 Cups fresh white breadcrumbs
  • 1 1/3 Cup Parmigiano-Reggiano
  • 2 Tablespoons chopped parsley

For the soup

  • 1/2 Pound shelled fresh fava beans
  • 3 leeks
  • 2 Tablespoons unsalted butter
  • 4 Cups chicken stock
  • 1/2 Pound asparagus
  • 1/2 Pound small white mushrooms
  • 2 Ounces Parmigiano-Reggiano
  • 1 Cup shelled fresh or thawed frozen green peas

Directions

For the dumplings

Beat the eggs in a medium bowl until frothy. Stir in the breadcrumbs,  Parmigiano-Reggiano, and parsley leaves. Roll into 12 balls and set aside. 

For the soup

If using fava beans, bring 1 quart salted water to a boil over high heat. Add the shelled fava beans and blanch for 1 minute; immediately transfer them with a slotted spoon to a bowl of ice and water to cool. When they are cool enough to handle, gently peel the skin from the beans.

Trim off and discard the green parts of the leeks, leaving about 5 inches. Cut the white parts in 1/2 lengthwise and then into 1-inch pieces (about 3 ½ cups); rinse them well and pat them dry.

Melt the butter in a large skillet over medium heat. Reduce the heat to medium-low; add the leeks and cook for 5 minutes, or until they have softened.

Meanwhile, bring the chicken stock to a boil in a 4-quart saucepan. Trim the asparagus. Peel the bottom 1/2 of the stems if the stems are thicker than 1/3 inch; slice the asparagus crosswise into 1-inch pieces (about 11/3 cups). Clean, trim, and quarter the mushrooms (about 2 2/3 cups). Add the asparagus and mushrooms to the leeks and cook for 2 to 3 minutes more, or until almost tender. Microplane-grate the cheese (about 11/3 cups) or grate on the fine side of a box grater (about 2/3 cup).

Add the leek mixture to the chicken stock along with the favas and peas. Bring to a boil over high heat. Reduce the heat to low; add the dumplings and cook for 8-10 minutes, until they are cooked through. Stir in the cheese and serve. 

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.

Nutritional Facts

Total Fat
28g
44%
Sugar
20g
N/A
Saturated Fat
15g
73%
Cholesterol
151mg
50%
Protein
46g
91%
Carbs
78g
26%
Vitamin A
307µg
34%
Vitamin B12
1µg
18%
Vitamin B6
0.7mg
34.5%
Vitamin C
32mg
53%
Vitamin D
1µg
0.2%
Vitamin E
3mg
13%
Vitamin K
124µg
100%
Calcium
823mg
82%
Fiber
12g
46%
Folate (food)
233µg
N/A
Folate equivalent (total)
308µg
77%
Folic acid
44µg
N/A
Iron
8mg
47%
Magnesium
122mg
31%
Monounsaturated
8g
N/A
Niacin (B3)
12mg
62%
Phosphorus
780mg
100%
Polyunsaturated
3g
N/A
Potassium
1144mg
33%
Riboflavin (B2)
1mg
74%
Sodium
1522mg
63%
Thiamin (B1)
1mg
65.2%
Trans
0.2g
N/A
Zinc
5mg
31%