1.3litresstockI used goose, but chicken, turkey or even duck would be delicious; failing that, a good stock cube.😁
30ggrated parmesan (about 6 tablespoons)
pinchgenerousnutmeg
1tspchopped rosemary
20gfinely sliced stem celery leaves
40gfresh brown breadcrumbs
1largeegg
1clovergarlic - finely minced or grated
freshly ground black pepper
olive oil
chives or shredded spring onion to serve
Instructions
In a large heavy-based saucepan, gently saute celeriac and onion until golden. About 3-4 minutes. Add the stock and simmer until the vegetables are soft. Whizz the soup until all the celeriac is pureed and set aside.
Mince the chicken breast. Set aside.
Quickly whizz all the remaining ingredients in the food processor. Add the chicken and mix briefly to fully incorporate.
Lightly flour a plate, form the mixture into small dumplings, using a desset spoon as a measure.
Bring the soup back to a boil and simmer. Taste for seasoning; after about 10 minutes, add the dumplings. They need about 8 minutes; gently turn in the soup to cook on all sides.
Serve sprinked with parmesan and chives or sping onions.
Notes
I finally managed to get hold of a copy of Antonio Carluccio's Italian Feast, such a great chef and great inspiration for my celeriac and goose stock soup.Antonio Carluccio's Italian Feast. 1966 BBC Books, London.