Chicken Soup with Spinach Dumplings
Here we are using the clear soup used to poach the chicken for the salad, but you can use another full-flavoured, preferably homemade, chicken soup for these vivid emerald-green dumplings. They might seem a bit difficult to form, but don't worry; even seemingly misshapen ones will swell and look fine after cooking.
Ingredients
- 2 bunches fresh spinach (each 1 lb/500 g) or 2 pkg (10 oz/284 g)
- 1-1/4 tsp (6 mL) salt
- 1/4 cup (60 mL) butter, softened
- 2 eggs, separated
- 1/4 cup (60 mL) milk
- Pinch nutmeg
- 1-1/2 cups (375 mL) all-purpose flour
- 8 cups (2 L) hot chicken soup or stock
- see Poached Chicken Salad with Viennese Chive Chantilly Mayonnaise
Preparation
In saucepan, place spinach with just water clinging to leaves and ½ tsp (2 mL) of the salt. Cover and cook over high heat, stirring twice, until spinach is wilted, about 3 minutes. Drain in sieve; let cool. Press out excess liquid.
In food processor, purée spinach and butter; pulse in egg yolks, milk, nutmeg and remaining ¾ tsp (4 mL) salt until well mixed. Scrape into large bowl; add flour, 1 heaping tablespoonful (15 mL) at a time, mixing just until combined. Scrape into bowl; cover and let rest for 30 minutes.
In bowl, beat egg whites until soft peaks form. Mix one-third into spinach mixture; fold in remaining whites.
Bring large saucepan of salted water to boil. Using 2 rounded tablespoon (15 mL) measures dipped in cold water, form scant tablespoonfuls (15 mL) of batter into dumplings; lower carefully into boiling water. Cover and simmer on medium heat for 6 minutes. Halve 1 dumpling to see if cooked through; if not, simmer for 1 or 2 more minutes. Transfer to soup with slotted spoon.
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