November 28, 2023 2 min read

Vegetable Dumpling Soup 

Soup season is officially here! Using our Red Fife 00 flour, this classic take on a Parisian dumpling is made from pâte à choux. This satisfying hearty vegetable soup truly creates the perfect cozy vibes this winter.

Download a printable version of the recipe here.

Yield: 8 servings 


160g BSM Red Fife 00 flour
4 large eggs (room temp)
120g whole milk
120g water
115g unsalted butter
3g fine sea salt
50g pecorino cheese
1 large onion (small diced)
1 1⁄2 cups celery (small diced)
1 cup carrots (medium diced)
5 cloves garlic (minced)
2 medium red potatoes (small diced)
4 cups kale (chopped)
80 oz (2 1⁄2 quarts) chicken stock or broth
1⁄4 cup dry white wine
2 T fresh lemon juice
splashes of fish sauce (optional)
splashes of Worcestershire sauce
3 bay leaves
5 sprigs dried or fresh thyme
2 tsp fine sea salt or to taste
olive oil
grated pecorino or parmesan

Sauté the onion, celery, carrots, and garlic on medium-high heat in a generous amount of olive oil. Once the mixture becomes translucent, add the dry white wine and herbs. Add in the chicken stock and potatoes, then simmer for 45 min. Add the salt along with the lemon juice, Worcestershire sauce, and fish sauce. Continue to simmer for 20 min. Add in the chopped kale and continue to stew for 20-30 min.

In a medium saucepan, add the water, milk and butter and melt completely on medium heat. When the liquid starts to foam up, sprinkle in the dry ingredients. Mix with a wooden spoon or spatula vigorously, until the dough starts to pull away from the sides of the pan and a skin
forms at the bottom of the pan, about 2-3 min.
Place the dough in a stand-up mixer while still hot. Using the paddle attachment, whip the dough on medium speed for 2 min or so. The dough will start to break up and slightly cool down. Bump the speed to medium-high (level 6) and add in the eggs one at a time. Once all of
the eggs have been added to the mixture, add in the finely shredded pecorino cheese, and continue to mix for 3 min. Place the dough mixture in a piping bag and set aside.

While the soup is still slowly simmering, pipe the dough mixture into 1-inch dumplings directly into the soup. Use a paring knife to cut each dumpling portion as you go. Be sure to pipe the dumplings throughout the soup, and not focus on one particular area. Periodically stir the soup gently to allow the dumplings to cook completely. Reduce the heat to low and stir occasionally to cook the dumplings for at least 10- 15 min before serving.
Garnish with grated parmesan or pecorino. Enjoy this winter season!