Chive dumplings and potato soup

By Roger Mooking
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  • 1/4 cup ricotta whole milk
  • 1 egg
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup yellow cornmeal
  • 1/4 cup chopped fresh chives
  • Vegetable stock to simmer

Potato soup:

  • 1/2 teaspoon vegetable oil
  • 2 cups white onions chopped
  • 2 cups white potatoes diced
  • 3 cups chicken or vegetable stock
  • 4 sprigs of fresh thyme, including stems
  • Salt and pepper to taste


Chive dumplings:

  1. Combine ricotta in food processor and process until smooth. Add beaten egg and season with salt and pepper. Combine with cornmeal until completely smooth. Add the chives and pulse few times. Let rest for ten minutes and then form into balls of 46 grams per dumpling. 
  2. Bring vegetable stock to the simmer and add dumplings just enough to not crowd the pot. Once they float allow to simmer for one more minute, remove with a slotted spoon and set aside.
  3. Reheat for service in a poaching vegetable stock liquid. 

Potato soup:

  1. Sweat onions in vegetable oil until translucent. Add diced potatoes and sauté for one minute. Add stock and thyme and simmer until potatoes are fully cooked roughly 15 minutes.
  2. Remove thyme stems from pot and puree in a blender until smooth. Season to taste. 


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