X is for Xaver Suppe (Xavier Soup)

September 27th, 2013 1:55 pm by Kelly Garbato

X is for Xavier Soup (0010)

And so we have arrived at the letter X! X, which is the bane of every blogger who attempts an alphabet theme, vegan or otherwise. X, which usually results in baked goods bound together with Xanthan gum. X, which is a pretty badass letter and really should have some equally badass desserts to go along with it. Someone get on this, okay?

My only real option for this dish was, ironically, a Catholic soup that’s traditionally served on St. Francis Xavier’s Day. (Ironic because I’m not just an atheist, but an apostate to boot. And yeah, that’s probably not the correct use of the word “ironic,” but wev. I live by my own rules!) It’s a pretty plain dish, just dumplings in clear chicken broth. Yawn, right? I added some veggies to make things a bit more interesting, but it’s still rather understated. Also less canon, but whaddya gonna do?

I based the veganized version on this recipe from Catholic Cuisine, using flax eggs as a substitute in the dumplings. Since I halved the dumpling recipe, there’s a rather odd amount of eggs: one egg and one egg yolk, the latter which the internet tells me is equivalent to one half of an egg. The quantities are a little weird, but it works.

My only other experience with dumplings being the Seitan and Herb Dumplings from American Vegan Kitchen, I wasn’t quite sure how the dough would – or should – turn out. Tami Noyes’s dough is dry enough that you can roll it out on the countertop, but this batch proved much stickier. At first I tried making marble-sized balls with an (improvised) piping bag, as suggested in the original recipe, but quickly gave up and did it by hand. If you go this route, grease your hands to prevent the dough from sticking to them. It’s far from foolproof, but works much better than flour!

The finished product is…okay. Kind of like chicken noodle soup, but with dumplings in place of noodles, and a little plainer all around. Me, I think I’ll stick to vegan chicken noodle soup in the future – it’s heartier, and hella easier to make.

Served with a freshly made loaf of Kalamata Olive Bread. I doubt that this pairing is in keeping with tradition, but so what? KALAMATA OLIVE BREAD!

X is for Xavier Soup (0012)

Xaver Suppe

Ingredients

…for the dumplings

1.5 tablespoons ground flax seed + 4.5 tablespoons water (or an egg substitute equivalent to one egg + one egg yolk)
3/4 cup all-purpose flour (plus extra as needed)
1/4 cup margarine
1/4 cup soy milk
1/4 cup vegan parmesan cheese (less?)
1/2 teaspoon salt
1/4 teaspoon white pepper
a pinch of nutmeg
1 1/2 teaspoons parsley

…for the soup

8 cups vegan chicken broth
1 teaspoon arrowroot powder
1 large carrot, diced (optional)
1 celery stalk, diced (optional)
2 dried bay leaves
1 teaspoon onion powder
1 tablespoon parsley

Directions

1. First, prepare your egg substitute. In a blender, combine 1.5 tablespoon ground flax seed + 4.5 tablespoons water. Pulse for about a minute, or until fully blended. Set aside.

2. In a medium saucepan over low heat, combine the flour, margarine, soy milk, and parmesan cheese. As the margarine melts, stir until the flour forms a solid dough. Work in the salt, pepper, nutmeg, parsley, and egg substitute.

3. Put the mixture into a piping bag with a big nozzle and pipe marble-sized balls onto a greased tray. Alternately, you can do this by hand, rolling pieces of dough into bite-sized pieces. Set aside.

4. Next, make the soup. In a large stockpot, bring the veggie broth to a boil and then reduce the heat to medium. Whip in the arrowroot powder and then add the carrots, celery, bay leaves, and onion powder. Simmer for about ten minutes, or until the carrots start to become tender. Remove the bay leaves and add the dough balls. Cook for five to ten minutes (cook time will vary depending on the size of the dough balls), or until cooked all the way through. Add the parsley and serve hot.

 
null
 

Be Sociable, Share!

Filed under , , , , ,

Leave a Reply