It is a wonderfully quiet rainy day here in the Napa Valley.
After the excitement of trick-or-treating last night, it seems everyone in town has tucked in. We’re tucked in too.
It is the perfect day for tomato soup & old-fashioned dumplings. Just like my mom makes.
Since we are fans of good-ol’ Campbell’s tomato soup, that’s what we use. But of course any yummy tomato soup would do.
Follow the directions on the soup can and warm the soup on the stove.
In the meantime, crack one egg (two eggs if you want more dumplings) into a small bowl. Continuously whisking with a fork, slowly add spoonfuls of flour until you reach the consistency of a sticky batter . It should look like this:
Once the soup is thoroughly heated (but not simmering, much less boiling), use the fork to drop the batter into the pot:
Continue dropping small amounts of the batter into the soup. Stir often to remove any dumplings from the bottom of the pan. The dumplings will float:
Cook on low for about 5 more minutes. Stir occassionally. Then ladle into soup bowls and enjoy:
November 2nd, 2008 at
Seems like yesterday was the day for cooking.