Ingredients
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1 large onion, diced
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4 garlic cloves, minced
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3 tablespoons olive oil
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2 -3 teaspoons hot chili powder
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2 tablespoons flour
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1/2 teaspoon ground black pepper
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4 cups vegetable stock or 4 cups tomato juice
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2 tablespoons butter, at room temperature
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2 eggs, separated
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1/4 cup couscous
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1/4 cup boiling water
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3/4 cup flour
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1/4 teaspoon salt
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2 teaspoons fresh dill weed (1 tsp dried)
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1/3 cup milk or 1/3 cup vegetable stock
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1 teaspoon salt
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6 cups chopped fresh tomatoes
Instructions
- In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
- Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
- Stir in the chili powder, flour, salt, and pepper an mix well.
- Pour in the stock slowly while whisking to completely dissolve the flour.
- Coarsely blend the soup in a blender or food processor and return it to the pot.
- Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
- As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
- Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate and allow it to steam for 5 minutes.
- Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
- In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
- Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
- The dumplings will rise to the top.
- To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
- Serve hot, topped with fresh parsley and cheddar cheese.