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Inspiration behind this recipe: Weather really does play a big part in what I decide to cook − not just for this competition, but ever day at home.
In the Cape, the snow has capped the mountains on both sides and even on a sunny day the air has the kind of coldness to it that you can crack if you step too hard. Then the rain came and with it the sniffles and I was ready to make good-old Jewish penicillin for my family. This chicken soup, though, is very different from the norm, but full of all the same goodness.
Served warm with the fluffy dumplings, it is both filling for the tummy and satisfying for the soul
Tomato and leek soup with thyme laced dumplings
- For the soup:
- 1 pack PnP free-range chicken wings
- 2 tsp thyme leaves fresh is best
- 2 tsp salt
- 2 tsp pepper
- 1 Tbsp olive oil
- 2 leeks roughly chopped
- 1 can PnP chopped tomatoes
- 750 ml water
- 1 butternut cubed
- 1 cup Spekko Parboiled Long Grain Rice
- 3 cups water
- 1 tsp thyme
- 1 tsp baking powder
- 1/4 cup cake flour
- Salt and pepper to taste
- 2 eggs
- For the soup:
- Coat chicken wings in thyme and seasoning.
- In a pot on high heat, brown the wings in the olive oil. Add leeks and mix. Strain tinned tomatoes over the pot and discard the pulp. Add water. Put on low heat and cover. Add butternut and simmer for 10 minutes before serving.
- For the dumplings:
- Cook rice in the water. Cook for 30 minutes, covered. (Check to see if the rice is overcooked otherwise add more water and cook longer.)
- Put rice in a food processor with all ingredients except eggs, till it all comes together. Add eggs and allow to cool.
- Bring a pot of salted water to a rapid boil.
- Shape mixture into balls (have a bowl of water handy to wet hands between rolling). Put into the hot water. When they float let them boil for 1 more minute and remove.
- To serve:
- Pour the warm soup into a bowl, add the dumplings, enjoy!