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Carrot, Celery And Leek Soup With Cornbread Dumplings

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Carrot, Celery And Leek Soup With Cornbread Dumplings

Ingredients

  • 2 tbsp (25 ml) olive oil
  • 2 tbsp (25 ml) unsalted butter 25 ml
  • 3 leeks, white part only, thinly sliced
  • 6 carrots (about 12 oz/375 g), thinly sliced
  • 2 stalks celery, thinly sliced
  • ½ tsp (2 ml) each salt and dried thyme
  • pinch each freshly ground black pepper and cayenne pepper
  • 6 cups (1/5 l) chicken or vegetable stock
  • 1 cup (250 ml) half-and-half (10%) cream
  • ¼ cup (50 ml) minced fresh flat-leaf (italian) parsley 50 ml
  • 1 cup (250 ml) all-purpose flour
  • ¼ cup (50 ml) stone-ground cornmeal
  • 1 tsp (5 ml) baking powder
  • ¼ tsp (1 ml) each baking soda and salt
  • 2 eggs, beaten
  • ½ cup (125 ml) buttermilk
  • 2 tbsp (25 ml) unsalted butter, melted
  • ½ cup (125 ml) frozen corn kernels, thawed
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Published 2014-09-09 12:32:40 (2 years ago).

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