Kale Soup with Sweet Potato Dumplings

How to Make

• Step 1: Sweet Potatoes ... I just use the microwave to prepare them; but, you can always use the oven. In the microwave; about 5-6 minutes per side, on medium high to high heat. Make sure to poke them with a fork first; and turn, a couple of times as they cook. When they are fork tender. Remove to a plate and cool. Then, slice them open, scoop out the flesh; and, add to a bowl.

• Step 2: Dumplings ... Using a fork, mash up the potatoes; you can also use a potato masher. They will be very soft and moist - easy to mash. Then, add the egg, cumin, nutmeg, thyme, salt and pepper; and mix to combine. Sift the flour and baking powder into the bowl, and mix with the potatoes. The dough will be soft; but not sticky. If it is a bit sticky, add a bit more flour.

• Step 3: At this point, you can roll out the dumpling mix into a small ropes; and cut into 1" pieces. Or, you can make small round dumplings, which is what I do. I use a small scoop; or, you can just use a tablespoon. Use what you are most comfortable with. If you use a scoop or tablespoon - dip the spoon in warm water in between dumplings; that way, they won't stick.

• Step 4: Now, I like to cook the dumplings ahead of time. Add the dumplings to a pot with 8 cups of chicken broth and 1 bay leaf, lightly boiling; and, in 4-6 minutes, the dumplings will begin to float, and will be done. Smaller ones will cook a bit quicker. Using a slotted spoon, transfer the dumplings to a sheet pan to cool. They are now ready to use. Remove the broth off to the side; you will be using this in the soup.

• Step 5: Soup Base ... Add the oil to a large soup pot and and bring to medium heat. Add the bacon, and slowly render (saute) the bacon - take your time; until it is brown and crispy. Then, transfer the bacon to a plate lined with a paper towel to drain. Keep all those good bacon drippings.

• Step 6: Bouquet Garni ... Add the other bay leaf (you used one in the broth to cook the dumplings), thyme, and sage to a small piece of cheese cloth; or, a coffee filter works great. Tie up the pouch using any cotton string, or butchers twine.

• Step 7: Vegetables ... In the soup pot with all those good bacon drippings; add the onions, leeks, celery, parsnips, garlic, and red pepper flakes; and, slowly sweat the vegetables (medium to medium low heat). As they cook, season with salt and pepper. You don't want them to brown. Cook 5 minutes; then, add the broth and bay leaf (that you cooked the dumplings in), your herb bundle - bouquet garni, and bring to a light boil. Then, add the kale, and cook a couple of minutes; then, turn the heat to medium low; and simmer a good 20-30 minutes, until the kale and the vegetables are tender.

• Step 8: Finish ... Now, I like to serve 4-5 dumplings per bowl for a full meal; or, 3-4 for a smaller, lunch time bowl. If you made the dumplings ahead of time, and they have been refrigerated or frozen; make sure they come to room temp. Add the dumplings to your bowl; and, ladle the hot soup over the top.

• Step 9: Serve and ENJOY! ... Top the soup with the bacon and cheese. As mentioned; beer bread or a turkey/cranberry sandwich is the perfect side.

• Step 10: Note ... The kale soup and dumplings both freeze well - but, freeze them separately.