SKILL LEVEL: Master
PREP: 15 minutes
COOKING: About 2 hours
MAKES: 4 servings
PAIRS WELL WITH: Conjured Mana Buns, hot herbal tea
SKILL LEVEL: Master
PREP: 15 minutes
COOKING: About 2 hours
MAKES: 4 servings
PAIRS WELL WITH: Conjured Mana Buns, hot herbal tea
Sometimes, when the world outside is a frozen waste, a steaming bowl of chicken soup is just the thing to warm up a cold crusader. Brought to Icecrown by the Argent Crusade to fortify them in their campaign against the Lich King, this soup will ward off all manner of evils.
2 tablespoons salted butter
2 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
2 cloves garlic, minced
1 tablespoon flour, for thickening
1/2 cup beer
8 cups chicken broth
1 teaspoon Northern Spices
4 chicken drumsticks, uncooked
1 cup green peas
DUMPLINGS
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons butter, melted and cooled
2 tablespoons fresh dill, stemmed and chopped small
3/4 cup milk
1. Melt the butter in the bottom of a large soup pot over medium heat. Add the celery, carrot, and garlic, cooking until they are soft, about 5 to 10 minutes. Sprinkle the flour over the vegetables, and stir to combine for several minutes until the flour starts to brown on the bottom of the pan. Pour in the beer, scraping up all the bits of the butter mixture, and simmer for 5 minutes. Increase the heat to medium-high, then add the broth, the Northern Spices, and the drumsticks. Cover and simmer for about an hour and a half, or until the meat has started to fall from the bones.
2. While the soup is cooking, prepare the dumpling dough: Combine the flour, baking powder, and salt in a medium bowl. Rub or cut in the butter, then the dill, tossing to distribute evenly. Gradually add milk until the mixture comes together in a wet mass. Cover until ready to make.
3. Once the soup is done, move the drumsticks to bowls for serving, and keep warm. Scoop out the dumpling dough in pieces roughly the size of golf balls. Drop the dumplings into the top of the still-simmering soup and cover the pot. Allow the dumplings to cook for about 10 minutes, then check one to see if the inside is cooked through. If not, flip all the dumplings and cook for another 5 minutes.
4. To serve, scoop the dumplings into the bowls along with the drumsticks. Ladle the soup over the top and enjoy.
COOK’S NOTE: If you are not a fan of dill, just about any other fresh herb will work, such as thyme or rosemary.