0.5 cup cooking fat (sold in tubs at gourmet stores)
3 large eggs
1 fennel bulb diced finely
1 tablespoon fennel seeds toasted
1.3 cups flour all-purpose
1 tablespoon parsley fresh chopped
2 tablespoons tarragon fresh chopped
4 sprigs thyme sprigs fresh
4 garlic clove minced
0.5 teaspoon nutmeg
7 servings pepper fresh
7 servings kosher salt
1 cup milk
1 onion diced finely
1 rutabaga diced peeled finely
1 turnip diced peeled finely
1 tablespoon butter unsalted
4 cups wine
Equipment
bowl
sauce pan
whisk
pot
wooden spoon
ice cream scoop
Directions
Melt the butter in a 6-quart pot over medium heat.
Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a large pinch of salt; cook until vegetables are tender, about 5 minutes.
Add the white wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer.
Add the chicken and simmer for 2 hours.
Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg, and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat.
Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed.
Whisk in the eggs, one at a time, to make a thick dough.Bring the soup to a boil. Form the dough into eight dumplings (a big spoon or ice cream scoop); drop into the soup. Cover and cook and until the dumplings float to the top of the surface, about 10 minutes.
Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.