Indulge in the comforting warmth of a classic Danish culinary creation – Turkey Dumpling Soup! This delightful dish, known as "Tyrkisk Ærtesuppe" in Denmark, is a harmonious blend of tender turkey, plump dumplings, and an array of vibrant vegetables simmering in a savory broth. Experience the culinary artistry of creating homemade dumplings from scratch, ensuring a delightful textural contrast against the succulent turkey and crisp vegetables. Dive into the depths of flavor as aromatic herbs and spices dance on your palate, leaving a trail of satisfaction. This comprehensive guide provides two enticing variations of the soup: a traditional rendition and a modern twist infused with Asian flavors. Embark on a culinary journey, transforming your kitchen into a symphony of aromas and flavors as you recreate this Danish masterpiece.
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TURKEY DUMPLING SOUP
Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. -Debbie Wolf, Mission Viejo, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. , Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf., Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat. , Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 185 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 724mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
TURKEY WITH DUMPLINGS SOUP
This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.
Provided by jamanleyx
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 19
Steps:
- Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
- Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
- For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.8 g, Cholesterol 76.4 mg, Fat 12.7 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 7 g, Sodium 1161.4 mg, Sugar 5 g
DANISH DUMPLINGS
I got this cherished recipe from my ex-mother-in-law who is a fantastic cook! This recipe came across the prairie with her Danish Mormon ancestors. I drop these into leftover-turkey soup and they are unbelievably yummy. I have to make a triple batch and my kids still fight over who ate them all. They would be good in any soup or...
Provided by Hellena Christenson
Categories Soups
Time 25m
Number Of Ingredients 6
Steps:
- 1. In a medium saucepan, heat butter and milk to boiling point. Add salt, sugar and flour. Stir until cooked(until it balls up) Remove from heat.
- 2. Add eggs, one at a time, beating well after each addition.
- 3. Drop by spoonfuls(I use two spoons to scoop and drop) to soup or steamed milk and cook until they come to the top.
PAP'S TURKEY AND DUMPLING SOUP
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make the stock: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to a simmer and cook, skimming occasionally, until slightly reduced, 4 to 5 hours. Strain the solids and discard. Set the stock aside and keep warm until you're ready to add it to the soup. (You could also make the stock in a pressure cooker.)
- Make the dumplings: Whisk together the eggs, milk, nutmeg and chives in a medium bowl. Season well with salt and pepper then stir in the flour until smooth. Cover and allow to rest until you're ready to add to the dumplings to the soup.
- Make the soup: Place a large stockpot over medium-high heat. Melt the butter in a large stockpot over medium-high heat and add a drizzle of olive oil. Add the onions, carrots, celery and a large pinch of salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in the cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt 2 to 3 minutes. Add the turkey stock and bring to a simmer. Simmer until all of the flavors come together, about 45 minutes.
- Increase the heat to bring the soup to a gentle boil. Place the dumpling batter on a damp cutting board and cut into bite-size pieces with a bench scraper or knife. Drop the dumplings into the boiling soup and cook until they all to float to the surface. Continue to boil for 1 minute, then stir in the dill and serve.
HEARTY TURKEY SOUP WITH PARSLEY DUMPLINGS
This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Yield 8
Number Of Ingredients 21
Steps:
- Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
- Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
- Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
- While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
- Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.
Nutrition Facts : Calories 403.9 calories, Carbohydrate 32.2 g, Cholesterol 91.3 mg, Fat 16.7 g, Fiber 3.3 g, Protein 29.9 g, SaturatedFat 6.9 g, Sodium 1067 mg, Sugar 5.9 g
DANISH DUMPLINGS
This is my family's favorite soup dumpling. The nutmeg makes it so great. It came with my grandmother's side of the family from Denmark. She made them whenever we had chicken soup and we fought for them.
Provided by Narshmellow
Categories Grains
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
- Once at a boil turn off heat and add the nutmeg, salt and flour.
- Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
- Set aside and let cool for around a half an hour you don't want to cook the eggs.
- When it is cool beat the eggs in one at a time.
- Drop into hot soup and cover for ten to fifteen minutes.
- They are done when they've risen to the top and doubled in size.
Nutrition Facts : Calories 429.3, Fat 30.4, SaturatedFat 17.6, Cholesterol 255.6, Sodium 594.8, Carbohydrate 27.2, Fiber 0.9, Sugar 0.4, Protein 11.8
MEL BOLLER (DANISH SOUP DUMPLINGS)
Make and share this Mel Boller (Danish Soup Dumplings) recipe from Food.com.
Provided by Deantini
Categories Clear Soup
Time 50m
Yield 300 dumplings (difficult to count), 8 serving(s)
Number Of Ingredients 5
Steps:
- melt butter in water.
- remove from heat and stir in flour.
- place back on heat and stir agressively for 1-2 minutes until combined.
- remove from heat and let cool a bit.
- stir in eggs, one at a time.
- stir in salt.
- heat a pot of water to near boil, have another bowl of iced water nearby.
- place dough in a traditional danish melbolle press and cut with knife into hot water (WATER MUST NOT BOIL). If you do not have a melbolle press you could use a spoon, however, the dumplings will be larger and not as uniform.
- let the dumplings sit in the almost boiling water for 10 min; place into cold water and remove after a bit.
Tips:
- Choose the right turkey: A whole turkey is ideal for this recipe, but you can also use a turkey breast or thighs. If using a whole turkey, look for one that is between 12 and 14 pounds.
- Make sure the turkey is cooked through: The turkey should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check this by inserting a meat thermometer into the thickest part of the thigh.
- Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you don't have fresh vegetables on hand, you can use frozen vegetables.
- Don't overcook the dumplings: The dumplings should be cooked through, but they should not be overcooked. Overcooked dumplings will be tough and chewy.
- Serve the soup immediately: Danish turkey dumpling soup is best served immediately after it is made. The dumplings will start to absorb the soup and become soggy if you let it sit for too long.
Conclusion:
Danish turkey dumpling soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be made with ingredients that you probably already have on hand. So next time you're looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!
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