The only thing I take seriously is my Freedom. And Bacon.

Monday, October 18, 2010

Pierogi Soup - To Keep the Boys with Bad Intentions Away!

Pierogi Soup 

If you want a little simplicity – you can sub Orecchiette pasta for the dumplings. Make the pasta as directed (about 2 cups), drain, and add to soup right before serving.

  • 3 Yukon potatoes, 3 Russet potatoes  - peeled and cubed
  • water to cover
  • 2 onion, chopped
  • 1/2 cup butter
  • 4 cups milk
  • salt and pepper to taste
  • 2 tablespoons chicken stock
  • 8 ounces sharp cheddar cheese, cubed or shredded
  • 1 tablespoon cornstarch
  • 1/2 cup milk
  • 2 slices white bread, quartered
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 4 tablespoons butter, melted

  1. In a large pot boil  potatoes for 10 to 15 minutes, or until tender.
  2. In a separate large skillet over medium heat, saute the onion in butter for about 8 minutes.
  3. Drain all but about 2 cups of the water from the potatoes and  mash, and replace water with milk. Reduce heat to low and season with salt and pepper to taste.
  4. Transfer the onion to the pot and stir in the chicken soup stock. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  5. In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.
Simmer – while simmering make the dumplings:
Combine place bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
·  Drop mounded teaspoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center.

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