A hearty and creamy soup featuring green beans, potatoes, and tender dumplings, perfect for a comforting meal.
Heat the olive oil in a large soup pot over medium heat. Add the diced potatoes and sauté for about 10 minutes, stirring occasionally.
Stirring occasionally prevents the potatoes from sticking to the pot.
Add the vegetable broth and green beans to the pot. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
Simmering gently ensures the vegetables cook evenly.
In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until translucent.
Cooking the onion and garlic slowly enhances their sweetness.
Stir in the flour to the saucepan and cook for 2 minutes. Gradually whisk in the half-and-half until the mixture thickens.
Whisk constantly to avoid lumps in the roux.
In a mixing bowl, combine the flour and egg for the dumplings. Gradually add milk until a thick dough forms.
The dough should be thick enough to hold its shape when dropped into the soup.
Drop spoonfuls of the dumpling dough into the simmering soup. Cook until the dumplings float to the surface and are cooked through.
Ensure the soup is gently boiling to cook the dumplings evenly.
Stir the roux mixture into the soup, mixing well. Adjust the consistency with additional half-and-half if needed.
Taste and adjust seasoning at this stage.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy your comforting meal!
Serving with crusty bread enhances the meal.
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