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Parmesan Soup with Swiss Chard-Stuffed Dumplings
Parmesan Soup with Swiss Chard-Stuffed Dumplings
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Yield: Makes 6 servings
Ingredients
Ingredients
1 tablespoon olive oil1 cup chopped onion
2 cups chopped leek greens
2 cloves garlic, crushed
4 sprigs fresh thyme
6 parsley stems
1/2 teaspoon whole black peppercorns
3 (32-ounce) containers low-sodium chicken stock
2 pieces (5 x 2-inches each) Parmesan rind
Dumplings
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, chopped
6 cups chopped white Swiss chard
1 cup water
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper
18 wonton wrappers (square)
Parsley, for garnish
Preparation Method
For the Soup:
- In 6-quart stock on Wolf cooktop over medium-high heat, heat olive oil.
- Add onions, leeks and garlic, stirring often for 6 to 8 minutes until onions and leeks are soft.
- Stir in thyme, parsley and peppercorns and cook for an additional minute.
- Add chicken stock and Parmesan rind and simmer for 40 minutes.
- Strain through a fine mesh strainer. Reserve the stock and discard solids.
For the Dumplings:
- In a 10-inch sauté pan over medium heat, sauté oil, onion and garlic until onions are translucent.
- Add Swiss chard and cook for eight minutes, stirring often.
- Add water and cover with a lid. Continue to cook 8 to 10 minutes until chard is tender.
- Remove pan from heat. Drain and discard any excess water.
- Stir in cheese and season with salt and pepper. Allow mixture to cool.
- Place wrappers on cutting board.
- Place 1 tablespoon mixture into the center of each wonton wrapper.
- Moisten edges slightly with water and join all four corners in the middle making sure to seal any open gaps.
- Bring soup to a boil and drop dumplings into pot.
- Once they rise to the surface, continue to cook for four minutes.
To Serve:
- Fill each serving bowl with three dumplings and cover with 1 cup hot soup.
- Garnish with parsley.