A comforting Romanian chicken soup with cauliflower, carrots and flour dumplings.
After last week’s fried Romanian Cheese Doughnuts extravaganza, I will start a new series today, featuring a perfectly healthy ingredient: cauliflower.
I hope you will excuse me for not having more words today, my son has bronchitis and he is coughing so much in the night, that I just cannot get any sleep. And that since Sunday. He can’t sleep either, so we are both pretty tired at the moment. I am staring at this blank page right now and cannot think of anything I could write. I feel completely numb, as if I had a bag wrapped around my head, something that numbs any thoughts and sensations I might have.
So I am heading to the couch right now, take my Bruno in my arms and hopefully we will both get a little rest. If that bloody coughing doesn’t start again, it always seems to get worst when he’s lying down.
- For the soup:
- 500 g/ 1.1 lbs cauliflower
- 2 medium carrots
- 450 g/ 1 lbs chicken breasts
- 2 liter good quality chicken stock (best homemade)
- 3 eggs
- ⅓ cup fresh lemon juice
- salt and pepper
- For the dumplings:
- 2 eggs, 60 g/ 2.1 oz each
- ½ regular teaspoon salt
- 60 g/ 2.1 oz/ ½ cup all-purpose flour
- Clean the cauliflower and divide it into florets. Cut the stem into small cubes. Cut the cleaned carrots into rounds and chop the chicken breast into cubes.
- Bring the chicken stock to a simmer. Add the cauliflower and the carrots. Bring to a boil, cook for about 5 minutes, then add the chicken cubes.
- In the meantime make the dumplings. Separate the 2 eggs needed for the dumplings and give the egg whites to a smallish bowl. Whisk the egg whites and the salt with a fork until frothy. Add the lightly beaten egg yolks, incorporate, then carefully fold in the flour. The batter should be pretty soft.
- Dip a teaspoon into the soup and use it to give the dumplings to the soup. Cut out small amounts of batter with it (the teaspoon should be about ¾ full with batter) and let the batter slide into the soup. Simmer the dumplings for about 10 minutes or until soft. The pot should be covered with the lid, but leave a crack open.
- In the meantime beat the 3 eggs for the soup with the freshly squeezed lemon juice. When the dumplings are cooked, take one ladleful of soup and pour it slowly and carefully over the eggs while stirring all the time. Repeat with another ladleful of soup.
- Take the soup off the heat and slowly whisk in the egg mixture. Don't cook the soup anymore. Adjust the soup with salt and pepper and serve immediately.
- If you wish to reheat the soup the next day, you can do so, but take care that the soup doesn't come to a boil, the eggs might scramble then and the soup will not be creamy anymore. It will still taste good though.
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