To prepare the
, peel the outer layer of the leaves, cut off the root ends and the dark green tops, and thinly slice the leeks into 1/4 inch slices so you are left with the white and light green portions of the leeks.
Place the sliced leeks in a bowl, fill with cold water and swish the leeks around to remove any dirt from between the leaves, pour the leeks into a strainer and drain well.
In a medium-sized soup pot, set over medium-high heat, heat the
Olive Oil (2 Tbsp)
. Once the oil is hot, add the leeks,
Celery (2 stalks)
. Cook until the vegetables are softened, about 3-5 minutes.
Add in the
Butternut Squash (1 cup)
Turnips (1 cup)
Rosemary Leaves (1 Tbsp)
Fresh Parsley (1 Tbsp)
Fresh Sage (1 Tbsp)
Fresh Thyme Leaves (1 Tbsp)
Ground Nutmeg (1/4 tsp)
, and cook for an additional 3 minutes.
Unsalted Butter (2 Tbsp)
to the pot and let it melt. Next, add in 1/4 cup of
All-Purpose Flour (1/4 cup)
and stir until everything is evenly coated.
Increase the heat to high and add the
Vegetable Stock (8 cups)
. Stir well, bring the soup to a simmer & cook till the vegetables are tender, about 20 minutes.
Once the vegetables are tender, add the
Heavy Cream (1/4 cup)
and stir to combine. Add in the
Green Peas (1 cup)
and stir to combine. Prepare your dumpling dough while you wait for the soup to return to a medium boil.
All-Purpose Flour (1 1/2 cups)
Baking Powder (1/2 Tbsp)
Sea Salt (1/2 tsp)
Buttermilk (1 cup)
to form the dumpling dough.
Drop a heaping tablespoon of the dumpling dough into the pot. Continue until you've worked your way through all the dough. You should end up with about 10-12 dumplings. Cover the pot so the dumplings can cook for about 5 minutes.
Once the dumplings are set, finish off with
Freshly Ground Black Pepper (to taste)
and garnish with a few fresh thyme leaves and salt as desired.
Divide the dumplings and broth between 4 bowls. Enjoy!