- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 3 leeks, stem thinly sliced and rinsed to remove any soil
- 6 carrots (about 12 oz, thinly sliced
- 2 stalks celery, thinly sliced
- 1/2 tsp each salt and dried thyme
- Pinch each freshly ground black pepper and cayenne pepper
- 6 cups chicken or vegetable stock
- 1 cup half-and-half cream
- 1/4 cup minced fresh flat-leaf (Italian) parsley
for cornbread dumplings
- 1 cup all-purpose flour
- 1/4 cup stone-ground cornmeal
- 1 tsp baking powder
- 1/4 tsp each baking soda and salt
- 2 eggs, beaten
- 1/2 cup buttermilk (I use a combination of plain Greek yogurt and water instead, since I usually don't have buttermilk)
- 2 Tbsp unsalted butter, melted
- 1/2 cup corn kernels
1. In a large pot, heat oil and butter over medium-high heat. Add leeks and sauté until starting to soften, about 2 minutes. Add carrots, celery, salt, thyme, black pepper and cayenne; sauté until vegetables start to soften, about 5 minutes. Add stock, cream and parsley; bring to a simmer. Reduce heat and simmer, stirring occasionally, while you assemble the dumplings.
2. Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
3. In another bowl, whisk together eggs, buttermilk and butter. Pour over dry ingredients, along with corn. Using a large spatula, fold the dry ingredients into the wet just until mixed. (Don't overmix, or the dumplings will be heavy and tough.) Drop dumpling batter by tablespoonfuls into simmering soup. Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes.
Recipe found at: OChef.com, From 300 Sensational Soups, by Carla Snyder and Meredith Deeds