Tag: broadbeam dumpling soup

In celebration of The Time of Two Updates, I give you: Broadbeam Dumpling Stew. Dunno if you’ve made it yet yourself (the first/lamb version) but $*$(#*$& is it tasty.

*mouth waters*

waaaaaant

nope, by the time winter shuffled away here in Australia, I’d forgotten to make it!! It’s stiflingly hot here now, darnitall. GODDAMN I WANT THAT. THAT LOOKS DELICIOUS. 

I loved your answer to that other nonnie, I’d read the heck out of a story like that. Although they might have still gone through Moria if Dis got outvoted (Gimli wanted to see his family/friends and Frodo is the one who makes the final decision) but regardless it’s awesome! Also, I get to finally make lembas bread on Monday, so I’m really excited. I want to try to make your Broadbeam stew, but most of my family wouldn’t try it because it’s new.

Hmmm, true true, they may yet have gone anyway. Dis would have HATED it. Y’know, even beyond its current state and beyond the death of Balin’s colony. It would have been even MORE horrendous.

OH WOW – that’s amazing! Let me know how lembas bread making goes!! I haven’t tried it myself, I am so curious!

(aksgf;askdfhas dangit I STILL HAVEN’T MADE THAT FAB RECIPE – and it’s the middle of summer here, WAY too hot for a hearty dumpling soup! I will have to make it in winter, gotta write a note in my diary to remind myself! Ahhh, I hope you get a chance as well, Nonnie!

For anyone interested in those recipes, they’re at the Writings page on my blog, or you can have a look here:

Broadbeam Dumpling Soup – by whiteteawithhoney

(possible alternatives/ingredient replacements for Broadbeam Dumpling Soup – by kailthia)

Broadbeam Dumpling Soup (Bilbo’s version) – by morvidra)

Dumpling Stew

morvidra:

(The original recipe was given to Bilbo Baggins by Bombur son of Bomfur. This version has been modified slightly for Shire tastes and ingredients.)

4-6 cloves garlic – halved
1 brown onion – sliced
2 carrots – roughly chopped
2 potatoes – diced
400g mushrooms – sliced
½ cauliflower – chopped
400-500g beef – diced
3 sticks celery – roughly chopped
Small bunch asparagus – sliced in short lengths
A quantity of homemade beef stock – enough to fill one medium casserole dish
3 bay leaves, small bunch sage, 2 sprigs rosemary

For dumplings:
140g wholemeal plain flour
Small bunch parsley, chopped
2 teaspoons baking powder
Salt and black pepper to taste
About 110g cold butter
Cold water

Prepare stew ingredients and layer in slow cooker in order listed from garlic at the bottom to asparagus on top. Pour stock over all and tuck herbs in randomly.
Cook on Low setting for 4-5 hours.

About 1 hour before you want to eat, turn slow cooker up to High.
Make dumplings:
Mix together flour, baking powder, parsley and seasonings.
Chop butter finely and rub into dry mix using fingertips until mixture is crumbly. Then add small amounts of cold water until it forms a sticky dough.
Break dough into about 8 pieces and place these on top of the stew, replacing the lid swiftly.
Leave to cook for 30-40 minutes.
Just before serving, remove dumplings from stew with a slotted spoon and place in serving bowls or a separate bowl.

omg Fili!!!! Ahhh, thank you! I AM SO TRYING THIS, OH I AM GONNA MAKE THIS AS WELL. And it’s such perfect wintery sort of food! Huzzah! ❤

Dumpling Soup

The Dumpling Soup recipe you got sounds rad (a big appreciative thank you to whiteteawithhoney), but I have a supposition. The dumpling soup recipe probably isn’t one soup recipe – it’s probably many, many recipes, based on what’s available to cook with and a person’s/family’s preferences. So here’s an alternate version of dumpling soup, based on beef rather than lamb. (Note that this is originally one of my grandma’s recipes, and she taught it to me the old-fashioned way – by Eyeing Things rather than actually measuring. So any amounts are more guesswork than hard numbers).
Ingredients:
stewing beef
potatoes (chopped)
carrots (chopped)
bay leaf
cumin
cardamom
diced garlic
red wine vinegar OR cheap red wine OR raspberry cider vinegar
onion (chopped)
peppercorns
a little cilantro. 

Other veggies can be added as desired. Common include: 

cabbage
kale
corn
turnip
parsnip
chard
tomato
lots of types of beans/nuts depending on what you like
leeks
shallots
radish
water chestnuts
dulse if you can get it 

I think each family of Broadbeam heritage would have their own secret, special little additions and modifications also 🙂 This is great, thank you kailthia!

Broadbeam dumpling stew recipe! yay!

I hope you like it, Dets! Tell me how it goes, and feel free to share, (and tweak) the recipe! 
Ingredients
Pork hock
bone in lamb shoulder
1 cup red cabbage
2 big carrots
1 medium rutabaga
half an onion
1 ½  cups kale
celery leaves
splash apple (about a teaspoon) cider vinegar
1 bay leaf
½ teaspoon ground Rosemary
¼ teaspoon ground mustard
1 teaspoon oregano
salt and pepper to taste  
 
Dumplings
 1 egg
 1 cup almond flour
 ¼ teaspoon thyme
 ¼ teaspoon baking soda
 1 tablespoon butter (softened)
Wrap pork hock in a loose layer (or two) of cheesecloth and tie closed. Place pork hock in large soup pot with celery leaves, onion, bay leaf and apple cider vinegar. Cover with water and bring to boil. Turn the burner to low and let simmer for 3 hours. Add lamb shoulder, rosemary, mustard, oregano, salt, and pepper. Let simmer for 4 hours. Dice red cabbage, carrots, kale, and rutabaga and place in pot. let simmer for 1 hour and 45 minutes. While that’s cooking mix almond flour, thyme, and baking soda in a medium size bowl. Add egg and butter and mix. Once combined roll into ¼ – ½ inch balls. Remove pork hock (it should have fallen apart inside the cheesecloth) and discard. Remove lamb shoulder and strip meat from the bone, it should come away easily (don’t forget to dig out the marrow!). Cut meat into bite size pieces before returning them too the pot. Place dumplings on top of stew with plenty of room between them, they will expand (a lot). Cover and cook for 15 minutes. Serve immediately.

ALL HAIL THE CHEF. This looks AMAZING. And delicious! 

I had a chat to Mr Dets about this: we are absolutely going to make it (not this week, but very very soon) – AND we are going to photoblog it. BROADBEAM DUMPLING STEW. YES. (pork hock! YUM. and lamb shoulder! YESSSSS OH THIS WOULD BE SO RICH AND DELICIOUS AND HEARTY AND COMFORT-FOOD-Y, ahhhhh I can’t wait.)

Thank you so much! I am floored, totally and utterly. I am so amazed and floored at your creativity, your skill, your dedication! Thank you, thank you, thank you!