For the soup (makes about 10 cups):
1 tablespoon olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1/2 cup white wine, sauvignon blanc or donnay
1 pound (about two medium-sized) Yukon gold potatoes, peeled and chopped
6 cups vegetable stock
1 pound watercress
1/2 cup heavy cream
Juice from 1 lemon (about 2 tablespoons)
For the dumplings (makes about 24 dumplings):
2 - 2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Zest from 2 lemons
1/2 cup whole or 2% milk
2 large eggs
2/3 cup (5 ounces) goat cheese
To prepare the soup, warm the olive oil in a 4-quart sauce pan over medium heat. Add the onions and 1/4 teaspoon of salt, and cook until the s are translucent. If they start to brown, lower the heat. Add the garlic and cook for another 30 seconds, until the garlic is fragrant. Pour in the wine and simmer for about 2 minutes, until it has reduced by about half.
Add the potatoes, vegetable stock, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to medium-low to maintain a simmer. Cook until the potatoes are very soft, 15-20 minutes.
Chop the tough white ends and roots (if still attached) from the stems of watercress, and run the watercress under water to rinse away any dirt. Drain in a strainer, but don't worry about drying the leaves.
When the potatoes are cooked, add the watercress to the soup in handfuls. Stir for a few seconds until the watercress is bright green and wilted. Remove the pan from heat. Using an immersion blender, puree the soup. (Alternatively, transfer the soup in batches to a blender or food processor and puree. Return the soup to the pot.)
At this point, the soup can be served immediately, kept over low heat for a half an hour before serving, or refrigerated for up to 24 hours and warmed over low heat before serving. When ready to serve, stir the heavy cream and lemon juice into the soup. Taste and add more salt if needed.
Prepare the dumplings while the soup is warming (if serving immediately, the dumpling dough can be prepared while the potatoes are cooking and then cooked after the soup is pureed).
Combine 2 cups of flour, baking powder, salt, and lemon zest in a medium mixing bowl, and whisk thoroughly. Whisk together the milk and eggs in a separate bowl and pour over the flour mixture. Stir with a stiff spoon or spatula until the ingredients come together into a shaggy dough. It will be floury at first, but keep working the dough and mashing it against the sides of the bowl until the flour is incorporated.
Crumble the goat cheese over the top of the dough. Work the cheese into the dough with the spoon, then knead it a few times with the palms of your hands directly in the bowl to thoroughly combine. It's ok if a few streaks of visible goat cheese remain. If the dough isn't coming together enough to form balls, knead a tablespoon of flour at a time into the dough until it does. The finished dough should be smooth, soft, and slightly tacky. At this point, the dough can be covered and refrigerated for up to three hours before cooking.
To cook the dumplings, bring a large pot of water to a rapid simmer over medium to medium-high heat. Add a tablespoon of salt to the water and stir to dissolve. Pinch off a wad of dough and roll it between your palms into a ball 1- to 1 1/2-inches in diameter. Continue shaping the rest of the dumplings (you should end up with about 24 dumplings).
Drop as many dumplings into the simmering water as will fit in a single layer in your pot. Cook the dumplings for 2-3 minutes: they will sink to the bottom and then float to the top of the water. When they have puffed and look like they are just barely starting to dissolve on the edges, they are done. (If they start to break apart, they are slightly overcooked; cook the next batch for slightly less time.)
Transfer the dumplings to a clean bowl and cover with aluminum foil to keep warm. Continue cooking the remaining dumplings.
To serve, ladle 1 - 1 1/2 cups of broth in each bowl. Use a spoon to set 3-4 dumplings in the middle of each bowl. Serve immediately, topped with a sprinkle of dill and a dollop of crème fraîche.
Uploaded: Mar 13, 2014