Sweet corn and tarragon soup with tomato watercress dumplings recipe

Sweet Corn and Tarragon Soup with Tomato Watercress Dumplings recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Sweet Corn and Tarragon Soup with Tomato Watercress Dumplings is a delightful blend of flavors and textures. The creamy sweetness of the corn is enhanced by the aromatic tarragon, creating a comforting soup that is perfect for any time of the year. The addition of tomato watercress dumplings adds a burst of freshness and a unique twist to this classic dish. Whether you're looking for a light lunch or a comforting dinner, this recipe is sure to satisfy your taste buds.

Keywords: sweet corn, tarragon, soup, tomato, watercress.

sweet corn and tarragon soup with tomato watercress dumplings recipe details

Sweet corn and tarragon soup with tomato watercress dumplings recipe, recipe Rating: 4.9
Number of votes:147

Ingredients

22 ml (1-1/2 Tablespoons) unsalted butter

6 medium garlic cloves

1 small yellow onion, diced

15 ml (1 Tablespoon) fresh tarragon, chopped

3 russet potatoes, peeled and quartered

2 litres (9 cups) chicken stock

375 ml (1-1/2 cups) ground chicken

Salt and pepper to taste

75 ml (1/3 cup) watercress leaves, chopped (reserve some for garnish)

2 medium roma tomatoes, blanched and peeled, seeded and finely diced

375 ml (1-1/2 cups) whipping cream

4 ears of corn, blanched whole and kernels removed

Instructions:

Using a heavy-bottomed pan, melt the butter over medium-low heat and saute the whole garlic cloves and diced onion until transparent. Add the tarragon, potatoes, and 1-1/2 litres (6-3/4 cups) of chicken stock. Simmer for 20 to 25 minutes, blend using a food mill or electric mixer, then return the soup to the pot over low heat.

Meanwhile, mix the chicken with the salt, pepper, watercress, and tomato. Roll into 18 small balls and poach for 2 to 3 minutes in the remaining chicken stock (stock should be simmering). Dumplings should be firm and cooked through. Remove the dumplings and set aside to cool. (Cool the stock in the refrigerator and freeze for future use.)

Add the whipping cream, salt, and pepper to the soup. Divide the corn among 6 bowls. Add soup and 3 dumplings to each bowl, garnish with remaining watercress leaves, and serve.

Serves:6