Leek and cider soup with fried cornmeal dumplings
Recipe summaryClick image to view larger version
Suitable for vegans
Category Main course
Preparation 20 mins
Cooking 1 hr
GO VEGAN: For a vegan version, replace the butter with dairy-free spread and the milk with soya yogurt.
- 2 tbsp olive oil
- salt and pepper
- 4 cloves garlic, peeled and chopped
- 2 medium apples
- 150ml cider
- 250g celeriac, cut into 1cm dice
- 2 cloves
- 2 large leeks, trimmed
- 1 tbsp chopped sage leaves
- 850ml water
For the dumplings
- 50g fine cornmeal (polenta)
- ½ tsp bicarbonate of soda
- 1 tbsp melted butter
- oil, to deep fry
- 100g self-raising flour
- pinch of salt
- 100ml soured milk
Heat the olive oil in a large saucepan and fry the cubes of celeriac and garlic until golden. Shake the pan or stir from time to time to get an even colour. Add a little salt and pepper and the cloves.
Slice the leeks lengthwise and clean. Cut into 1cm slices. Add to the pan and cook, stirring occasionally, for 10 minutes.
Cut the apples into eighths and remove the cores. Cut into 1cm dice. Add to the pan with the sage, mixing well. After 5 minutes, add the cider. Cook for another 5 minutes then add the water. Bring to the boil, cover and simmer gently for at least 40 minutes.
To make the dumplings, sift the cornmeal, flour, bicarbonate of soda and salt together twice in a bowl. Pour on the melted butter and milk. Mix together quickly with a fork to make a soft dough.
Heat enough oil in a deep-fat fryer or pan to give a 3cm depth. Pinch off a walnut-sized lump of dough and form into 12 torpedo or ball shapes. Slide a few at a time into the hot oil and fry until browned. Drain on kitchen paper and keep warm while you fry the rest.
Serve the soup together with the dumplings.
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