Thursday, January 19, 2006
Tomato soup and cous cous dumplings
A couple of years ago someone, I think Erin and Mike D maybe, made a spicy Bulgarian soup recipe out of Sundays at Moosewood. It was a homemade tomato soup with cous cous dumplings, a really great recipe but very time consuming. Tom and I loved the cous cous dumplings so we've started making them with canned tomato soup, which makes for a quick easy dinner.
Recipe:
2 cans tomato soup
1/3 cup dry plain cous cous cooked up per box directions
1 egg beaten
some flour
a little grated cheese(we use cheddar usually)
dried herbs per your choosing(about 1/2 to 1 tsp, we used herbs de Provence last time
You just have to mix up the cooked cous cous with the egg and flour until you can form it into dumplings, add the cheese and herbs and mix, form up dumplings and drop into boiling soup for a minute or two. Serve and eat!
3-4 servings reheats very well
Cook and recipe creator-Tom
20 minutes
Recipe:
2 cans tomato soup
1/3 cup dry plain cous cous cooked up per box directions
1 egg beaten
some flour
a little grated cheese(we use cheddar usually)
dried herbs per your choosing(about 1/2 to 1 tsp, we used herbs de Provence last time
You just have to mix up the cooked cous cous with the egg and flour until you can form it into dumplings, add the cheese and herbs and mix, form up dumplings and drop into boiling soup for a minute or two. Serve and eat!
3-4 servings reheats very well
Cook and recipe creator-Tom
20 minutes
# posted by Mykal @ 2:52 PM 
