2 large ribs celery, peeled and cut across into 1/2 in. slices
3 medium carrots, peeled and cut across into 1/2 in. slices
1/2 lb. pearl onions, blanched for 1 minute, run under cold water, and peeled
1 large bunch parsely, 3 sprigs set aside, leaves only, corasely chopped
1 bay leaf
6 tbsp. unsalted butter
6 tbsp. all-purpose flour
3/4 cup milk
3/4 heavy cream
parsely dumpling dough
2 tsp. kosher salt, to taste
freshly ground balck pepper
Instructions
in a tall narrow stockpot, bring the stock to a boil with the chicken, celery, carrots, and onions. tie the parsley sprigs and bay leaf together with a piece of kitchem twine and add to the soup. lower the heat and simmer, partially covered, for 35-45 min., or until the chicken is cooked through. strain through a fine- mesh sieve. reserve the liquids and solids seperately. discard the bay leaf and parsley sprigs and allow the stock to cool. in a wide pot, melt the nutter over medium heat. sir in the flour. cook, stirring, for 4-5 min. or until the mixture has lost its raw flour smell. skim the fat from the top of the cooled stock. combine the stock, milk, crean, slowly whisk into the flour mixture. bring to a boil. lower the heat and simmer, partially covered, stirring occasionally for 20 min. meanwhile, remove and discard teh chicken skin. remove the meat from the bones. cut the meat into bite sized pieces. divide the dumpling dough into 12 equal pieces and form into flattish rounds.
add the dumplings to the soup. return to a boil, with the pot partially covered. lower the heat and simmer for 10 minutes. turn the dumplings and simmer for 10 min. more, or until the dumplings are cooked through. with a slotted spoon, carefully remove the dumplings to a plate. stir the reserved vegetables and chicken, the chopped parsely, the salt, and pepper into the soup. heat through, and serve dunplings on top.
Originally Submitted
3/16/2013
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