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
332
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
  • 2 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.

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
20g
31%
Sugar
4g
N/A
Saturated Fat
11g
56%
Cholesterol
115mg
38%
Protein
13g
26%
Carbs
24g
8%
Vitamin A
175µg
19%
Vitamin B12
0.3µg
4.5%
Vitamin B6
0.2mg
9.6%
Vitamin C
2mg
3%
Vitamin D
0.6µg
0.2%
Vitamin E
0.7mg
3.5%
Vitamin K
15µg
18%
Calcium
131mg
13%
Fiber
0.6g
2.3%
Folate (food)
28µg
N/A
Folate equivalent (total)
77µg
19%
Folic acid
29µg
N/A
Iron
2mg
10%
Magnesium
20mg
5%
Monounsaturated
6g
N/A
Niacin (B3)
5mg
25%
Phosphorus
182mg
26%
Polyunsaturated
1g
N/A
Potassium
313mg
9%
Riboflavin (B2)
0.4mg
23.3%
Sodium
596mg
25%
Thiamin (B1)
0.2mg
16.5%
Trans
0.4g
N/A
Zinc
0.9mg
6.1%

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