Judge Cooper's Green Bean Dumpling Soup

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 2 (14 1/2 ounce) cans of diced potatoes
• 1 tablespoon olive oil
• 48 ounces chicken broth
• 3 (14 1/2 ounce) cans cut green beans
• 3 -4 slices of sliced bacon, cut into 1 x 1 inch pieces
• 1 tablespoon of chopped garlic
• 1/2 medium onion, chopped
• 2 tablespoons flour
• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups cream
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons butter
• 1 cup milk

Recipe

• 1 1. (soup) in a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. add stock, bacon and beans and cook until tender.
• 2 2. (roue) in a separate saucepan, melt the butter or margarine and saute the onion and garlic until translucent. add the flour and cook for three minutes longer. with a whisk, stir in the milk and keep whisking until the mixture is thickened. set aside.
• 3 3. (dumplings) while the soup is simmering, prepare the dumplings. in a separate bowl, mix together dry ingredients: flour, salt and baking powder. in a separate saucepan, bring butter and milk to a simmer. add the milk/butter mixture to the dry ingredients. stire with a fork or kneed by hand 2-3 times until the mixture must comes together. divide the dough into about 16 small puffy dumplings. roll each piece of dough into a small rough ball. set dumplings aside.
• 4 4. whisk the cream/onion/garlic mixture into the soup. add milk or cream as needed to adjust the consistency.
• 5 5. gently lay the formed dumplings on the surface of the soup. cover and simmer for 10 minutes. the dumplings will float to the top when they are done.
• 6 6. serve immediately.