Cream Of Chicken Soup With Truffle Dumplings

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 30
• 1 gallon chicken stock
• 1 1/2 quarts chicken stock
• 1 whole organic chicken, 4 lbs
• 1 bunch flat leaf parsley
• 1 bunch tarragon
• 1 head garlic, whole
• 2 ounces butter
• 1 onion, diced small
• 1 cup heavy cream
• 2 celery root, bulbs diced
• 2 ounces flour
• 2 carrots, diced small
• 1/2 golf ball sized truffle, grated (frozen is ok)
• 1 1/2 cups flour
• 1/2 cup milk
• 1 egg
• salt and pepper

Recipe

• 1 stuff cavity of chicken with herbs and garlic and tie legs with twine to close the cavity.
• 2 bring one gallon of stock to a simmer in a large pot. add stuffed chicken.
• 3 simmer 35 minutes remove chicken and reserve. reserve stock separately.
• 4 use same stock pot to make a roux: melt butter over medium-low heat, add diced onions and cook til translucent -- stir in the 2 oz flour until mixture turns light tan.
• 5 whisk in the heavy cream and the stock 1/3 c at a time.
• 6 add carrots and celery to soup. simmer for 45 minutes
• 7 while soup simmers, remove skin and bones from chicken and discard. chop meat and reserve.
• 8 for dumplings: mound the flour in a mixing bowl and make a well in the center.
• 9 whisk the eggs and milk together and gradually pour into flour. use a fork to mix as your pour, taking care not to over mix.
• 10 add grated truffle.
• 11 in medium saucepan, bring remaining 1 1/2 qts of stock to a rolling boil. use two pastry scrapers to make the dumplings by spooning a mound of dough onto one and then cutting small sections of the dough into the stock with the other. cook dumplings in small batches, simmering 3 to 5 minutes or until they float to the top.
• 12 remove dumplings with a slotted spoon and add the soup, followed by shredded chicken.
• 13 season with salt and pepper to taste.
• 14 ladle soup into bowls and garnish with shaved truffle and freshly chopped parsley and serve.