Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 pound ground pork
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- Salt to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground pork and cook until it is no longer pink, about 5 minutes.
3. Add the onion, garlic, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
4. Add the chicken broth, soy sauce, Worcestershire sauce, thyme, oregano, black pepper, red pepper flakes, and nutmeg.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
6. Add the frozen peas and corn and simmer for an additional 5 minutes.
7. In a small bowl, whisk together the flour and cold water until smooth.
8. Slowly pour the flour mixture into the soup, stirring constantly until the soup thickens.
9. Simmer for an additional 5 minutes, then season with salt to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium-high heat
Serving Size: 4-6
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 24g
Protein: 24g
Substitutions for Ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Olive oil can be substituted with vegetable or canola oil.
- Chicken broth can be substituted with vegetable broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Worcestershire sauce can be substituted with balsamic vinegar.
- Frozen peas and corn can be substituted with fresh or canned vegetables.
Variations:
- This soup can be made with dumplings instead of the flour mixture.
- Different vegetables can be added such as mushrooms, bell peppers, or zucchini.
- The soup can be made with beef or lamb instead of pork.
Tips and Tricks:
- Make sure to cook the pork until it is no longer pink.
- Add the vegetables in the order listed to ensure they are cooked properly.
- Make sure to stir the soup constantly while adding the flour mixture to avoid lumps.
Storage Instructions:
This soup can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
This soup can be reheated in the microwave or on the stovetop over medium heat.
Presentation Ideas:
This soup can be served in individual bowls with a sprinkle of fresh herbs or a dollop of sour cream.
Garnishes:
- Fresh herbs such as parsley, chives, or cilantro
- Sour cream
- Grated cheese
Pairings:
- Rice
- Noodles
- Crusty bread
Suggested Side Dishes:
- Salad
- Roasted vegetables
- Baked potatoes
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more flour or cornstarch to thicken it.
Food Safety Advice:
- Make sure to cook the pork until it is no longer pink.
- Store the soup in an airtight container in the refrigerator.
Food History:
Dumpling soup is a traditional dish from many cultures around the world. It is believed to have originated in China and has been enjoyed for centuries.
Flavor Profiles:
This soup has a savory flavor with a hint of sweetness from the vegetables and a slight kick from the red pepper flakes.
Serving Suggestions:
This soup can be served as a main course or as a starter. It can also be served as a side dish with grilled meats or fish.
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