Turquoise Blog’s take on Le Butterblume’s German ravioli soup – Recipe
Recipe for: 2 portions
Prep time: 10 mins
Cook time: 45 mins
- 1 large onion, thinly sliced
- 3 tablespoons of butter
- 1/4 cup of white wine
- 5 cups of chicken broth
- 1 garlic clove, minced
- 2 large carrots, cubed
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1 cup of cooked chicken, cubed
- 1 package of dumpling/wonton wrappers
- fresh parsley, chopped [garnish]
- fresh dill, chopped [garnish]
How to make my take on Le Butterblume’s German ravioli soup:
- Start by prepping your caramelized onions as they take the longest to make. Melt the butter in a pan over medium-high heat. While the butter is melting, slice your onion and then add to the melted butter and lower heat to medium. Add about 3 tablespoons of water. Cover and check frequently, stirring the onions every 5 minutes or so and adding a bit of water as needed. Let them cook as you prepare the rest of the soup.
- In a large pot, bring the chicken broth to a boil. Meanwhile, prepare the rest of your ingredients and add the garlic clove, carrots, parsley and dill when they are ready. Reserve the chicken for now Leave on medium-high heat for about 20 minutes or until the carrots are soft.
- In a small pot, bring some water to a boil and add in some dumpling wrappers (about 6 per portion). Cook for a few minutes and drain. Reserve.
- Finish your caramelized onions. Uncover and add the wine and bring to high heat for a few minutes or until the wine has evaporated. Stir frequently. Salt and reserve.
- For the last minute or so, add the diced chicken to the soup so it can warm up.
- Once the soup is ready, place half the cooked dumpling wrappers at the bottom of each soup bowl and add soup in. Top with caramelized onions and sprinkle in some fresh parsley and dill. Serve and enjoy!