Ligurian Dumpling Soup

• 1 1/2 cups all-purpose flour
• Salt
• 1/4 cup plus 2 tablespoons milk
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 medium leek, white and light green parts only, thinly sliced
• 1 medium carrot, thinly sliced
• 4 ounces frisee, dark green parts discarded, leaves torn (2 packed cups)
• 6 cups chicken stock, preferably homemade
• Pepper
• Shaved Parmigiano-Reggiano, for serving

1. In a large bowl, combine the flour and a generous pinch of salt.
2. Sprinkle the milk and 2 tablespoons of the olive oil on top and, using a fork, mix to form a shaggy dough.
3. Knead the dough lightly until evenly moistened and then, using water to keep your hands moist, roll teaspoons of the shaggy dough between your palms to form 2-inch-long dumplings, a scant 1/4-inch thick.
4. Transfer the dumplings to a parchment paperlined baking sheet.
5. In a large saucepan, heat the remaining 2 tablespoons of olive oil.
6. Add the leek, carrot, frisee and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 7 minutes.
7. Add the chicken stock and bring to a boil, then simmer over moderately low heat until the vegetables are tender, about 5 minutes.
8. Return the soup to a boil, add the dumplings and simmer over moderate heat until the dumplings are cooked through, 3 to 5 minutes.
9. Season with salt and pepper.
10. Ladle the dumplings, broth and vegetables into shallow bowls.
11. Drizzle olive oil on top, garnish with shaved Parmigiano cheese and serve.

flour, salt, milk, extravirgin olive oil, only, carrot, chicken stock, pepper

Taken from www.foodandwine.com/recipes/ligurian-dumpling-soup (may not work)