1 package biscuit mix to directions ) prepared for 8 drop biscuits (recommended: jiffy brand
3 tablespoons butter
2 carrots diced peeled
4 ribs celery diced with leafy tops from the heart,
4 cups chicken stock-in-a-box
1 cup cooking wine dry white
1 bulb fennel trimmed
1 handful flat-leaf parsley fresh finely chopped
2 tablespoons flour
2 large bay leaves fresh
0.3 cup optional: dill fresh finely chopped
2 tablespoons thyme leaves fresh chopped
4 cloves garlic chopped
0.3 cup olive oil extra-virgin
1 large onion diced
2 parsnips peeled chopped
1 cup peas green frozen
2 potatoes diced all-purpose peeled
4 servings salt and pepper black freshly ground
Equipment
bowl
frying pan
whisk
pot
dutch oven
cutting board
Directions
Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil.
Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls.
