halfbakedharvest4.2
One Pot Broccoli Cheddar and Dumplings.
A cozy delicious recipe that’s one pot and done, perfect for the upcoming cool fall nights ahead!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
- ●whisk
📝 Preparation Steps
1
1. Heat the olive oil and butter together in a large soup pot over medium heat. When the oil shimmers, add the onion and cook ⏱️ 3-5 minutes. Add the carrots and thyme. Season with salt and pepper. Cook another ⏱️ 5 minutes. 3. Pour in the broth. Add the broccoli, bay leaves, nutmeg, and cayenne, and bring to a boil over high heat. Cover and cook for ⏱️ 10-15 minutes or until the broccoli is tender. 4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, and a pinch each of salt and pepper. Add the buttermilk, parmesan cheese, and sage, mixing until just combined.5. Remove the bay leaves from the soup. Transfer 3/4 of the soup to a blender and blend until the broccoli is finely chopped. Return the soup to the pot and bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about ⏱️ 8-10 minutes, until the dumplings are cooked through and puffy. 6. Carefully move the dumplings aside, or if easier, remove dumpling from the soup, and stir in the milk and cheddar cheese, cooking until melted. Season to taste with salt and pepper.7. Ladle the soup and dumplings into bowls and serve topped with pepper. Enjoy!
carrots, chopped3bay leaves2baking powder2 teaspoonsbuttermilk1 cup
Nutrition Facts
calories
1295 kcal
serving Size
1 serving
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