Rutabaga Soup With Curried Couscous Dumplings Recipe
Ingredients
| Bacon Slices | 6 , cut into thin strips | |
| 1/2 of a medium red bell pepper, cut into thin julienne strips | ||
| Rutabaga | 1 Small, peeled | |
| Carrot | 1 Small, thinly sliced | |
| Leeks | 3 Medium, thinly sliced | |
| Onion | 1 Medium, chopped | |
| 1/2 of a medium celery root, peeled and cut into thin julienne strips | ||
| Minced ginger | 1 Teaspoon | |
| Thyme | 3/4 Teaspoon, crumbled | |
| Marjoram | 1/2 Teaspoon, crumbled | |
| Rosemary | 1/4 Teaspoon, crumbled | |
| Ground black pepper | 1/4 Teaspoon | |
| 10 cups rich beef stock, preferably homemade | ||
| Unsalted butter | 3 Tablespoon | |
| Shallots | 2 , minced | |
| Curry powder | 1 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, freshly grated | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Egg | 1 | |
| Couscous | 1/2 Cup (16 tbs) | |
| 2 tablespoons chopped flat-leaf parsley | ||
Directions
1. In a large heavy saucepan, cook the bacon over moderately low heat until crisp, 10 to 12 minutes. With a slotted spoon, transfer the bacon to paper towels. Pour all but 1 tablespoon of the drippings into a heatproof bowl and reserve.
2. Add the bell pepper to the saucepan and stir-fry over moderate heat until crisp-tender, 2 to 3 minutes; transfer to paper towels to drain.
3. Add 2 more tablespoons of the drippings to the saucepan and add the rutabaga, carrot, leeks, onion, celery root, ginger, 1/2 teaspoon of the thyme, the marjoram, rosemary and black pepper. Cook over moderate heat, stirring occasionally, until the leeks and onion are translucent but not browned, about 10 minutes.
4. Add the beef stock and bring to a simmer. Cover and cook over moderately low heat until the rutabaga is tender, about 45 minutes.
5. Meanwhile, prepare the dumplings. In a small skillet, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until soft, 2 to 3 minutes. Stir in the curry powder, nutmeg, flour, salt and remaining 1/4 teaspoon thyme; stir over low heat for 3 minutes.
6. In a food processor, cream the remaining 2 tablespoons butter with the egg. Add the couscous and process for 10 seconds. Scrape down the sides of the bowl. Process for 10 seconds longer. Add the curry mixture and process for 15 seconds. (The couscous is still very granular at this point, but will soften when cooked.) Scrape the dumpling mixture onto a piece of foil and flatten slightly. Wrap and refrigerate until firm enough to shape, about 45 minutes. (The can be prepared 1 day ahead to this point. Return the soup to a simmer before proceeding.)
7. Pinch off small bits of the dumpling dough and roll, with lightly buttered hands, into 1/2-inch balls. Increase the heat to moderate so that the soup bubbles gently. Add all of the dumplings, cover and simmer gently—without peeking—for 30 minutes, or until the dumplings are tender and fluffy.
8. Stir the chopped parsley and the reserved bacon and bell pepper into the soup. Season with salt. Ladle into large shallow soup plates, making sure no one is slighted on dumplings.
2. Add the bell pepper to the saucepan and stir-fry over moderate heat until crisp-tender, 2 to 3 minutes; transfer to paper towels to drain.
3. Add 2 more tablespoons of the drippings to the saucepan and add the rutabaga, carrot, leeks, onion, celery root, ginger, 1/2 teaspoon of the thyme, the marjoram, rosemary and black pepper. Cook over moderate heat, stirring occasionally, until the leeks and onion are translucent but not browned, about 10 minutes.
4. Add the beef stock and bring to a simmer. Cover and cook over moderately low heat until the rutabaga is tender, about 45 minutes.
5. Meanwhile, prepare the dumplings. In a small skillet, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until soft, 2 to 3 minutes. Stir in the curry powder, nutmeg, flour, salt and remaining 1/4 teaspoon thyme; stir over low heat for 3 minutes.
6. In a food processor, cream the remaining 2 tablespoons butter with the egg. Add the couscous and process for 10 seconds. Scrape down the sides of the bowl. Process for 10 seconds longer. Add the curry mixture and process for 15 seconds. (The couscous is still very granular at this point, but will soften when cooked.) Scrape the dumpling mixture onto a piece of foil and flatten slightly. Wrap and refrigerate until firm enough to shape, about 45 minutes. (The can be prepared 1 day ahead to this point. Return the soup to a simmer before proceeding.)
7. Pinch off small bits of the dumpling dough and roll, with lightly buttered hands, into 1/2-inch balls. Increase the heat to moderate so that the soup bubbles gently. Add all of the dumplings, cover and simmer gently—without peeking—for 30 minutes, or until the dumplings are tender and fluffy.
8. Stir the chopped parsley and the reserved bacon and bell pepper into the soup. Season with salt. Ladle into large shallow soup plates, making sure no one is slighted on dumplings.
Chef
