Chicken & Leek Soup with Hemp Dumplings

The classic British pairing of chicken and leek is transformed into a creamy, nourishing soup. Tender chunks of chicken and soft leeks swim in a broth enriched with quark for protein. The crowning glory is the light, herby, high-fibre hemp dumplings.

Method

1. 1

   Melt the butter in a large pot over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened but not browned.

2. 2

   Add the diced chicken to the pot and cook for a few minutes until sealed. Pour in the chicken stock, bring to a simmer, then reduce heat and cover.

3. 3

   While the soup simmers, make the dumpling mix. In a bowl, combine the hemp hearts, almond flour, parsley, and a pinch of salt. In a separate bowl, whisk the egg and then mix it into the dry ingredients to form a sticky dough.

4. 4

   After the soup has simmered for 10 minutes, drop teaspoonfuls of the dumpling mixture into the simmering soup.

5. 5

   Cover the pot and cook for another 10-12 minutes, until the dumplings are puffed up and cooked through.

6. 6

   Turn off the heat. Stir in the quark until the soup is creamy and smooth. Do not let it boil again.

7. 7

   Season with salt and plenty of black pepper. Serve hot.