Sausage and Sourdough Dumplings with Broccoli
With meaty chunks of fennel-scented Italian sausage, fresh broccoli florets, a rich gouda-infused broth, and fluffy sourdough dumpling, this soup is loaded with cozy delights.
Ingredients
Sourdough Dumplings
- 71 grams (½ cup) all-purpose flour
- 4 grams (1 tsp) baking powder
- 2 grams (⅓ tsp) fine salt
- 100 grams (⅓ cup + 1 tbsp) sourdough discard 100% hydration
- 25 grams (2 tbsp) olive oil
- 30 grams (2 tbsp) water
Soup
- 1 tbsp extra virgin olive oil
- 8 oz sweet Italian sausage bulk or casing removed
- 1 small yellow onion chopped
- 6 cloves garlic chopped
- 8 oz (1 small head) broccoli cut into bite-sized pieces
- ¼ cup sherry or dry white wine
- 2 cups chicken broth
- ¼ cup heavy cream
- 1 cup grated Gouda cheese
- Kosher salt and pepper
Instructions
- In a large bowl combine flour, baking powder, and salt. Whisk together.
- Add sourdough discard, olive oil, and water, but do not mix. Set aside.
- Heat 1 tbsp extra virgin olive oil in a Dutch oven or heavy pot with lid over medium heat. Crumble sausage into the pot and cook, stirring occasionally, until browned. Remove with a slotted spoon to a bowl.
- Add onion and garlic to the pot and cook 5-6 minutes, stirring occasionally, or until onion is softened and starting to become translucent. Add broccoli and cook, stirring occasionally, until just starting to soften, about 1-2 minutes. Add sherry or wine, broth, heavy cream, cheese, ¼ tsp salt, and ¼ tsp pepper. Return sausage to the pot. Bring to a simmer, stirring occasionally.
- Mix together wet and dry ingredients from steps 1 and 2 to form a batter. Drop dumpling batter by the rounded tablespoon (a cookie scoop works great for this, if you have one) into the pot. You should get about 10-12 dumplings. Cover pot, reduce heat to low, and cook until dumplings are fluffy and cooked through, about 20 minutes (to check, cut a dumpling in half to make to sure no raw dough remains).
- Divide soup and dumplings into bowls. Top with fresh cracked black pepper if desired.