To learn more and enjoy a bowl of soup, come out to the Fricot Lunch and Learn on Saturday, July 29th, at the Albert County Museum. Please pre-register by calling 734-2003 or emailing firstname.lastname@example.org.
· 10-12 cups (2.5 L) water
· 6 potatoes, peeled, bite size
· 4 carrots, peeled and sliced
· 2 onions, large, chopped
· 2 tbsp (30 mL) butter
· 1 tbsp (15 mL) flour
· 1 tbsp (15 mL) salt/ salted chives
· 1 tsp (5 mL) pepper
· 1-2 tbsp (15 mL) summer savory (or branch and leaves)
In large pot, simmer the chicken, onion and summer savory in boiling water until chicken is tender (~30 min.). Remove the meat with a slotted spoon, saving the broth. Let the chicken cool slightly. Once cool, remove bones and skin and cut chicken into bite-size pieces. Add carrots to the broth; boil for a few minutes until almost cooked. Add potatoes and chicken. Continue boiling gently while you prepare dumplings. Potatoes will be partially cooked when you add dumplings. Adjust seasoning to taste.
· 1 cup (250 mL) flour
· 1 tsp (5 mL) salt
· 1 tbsp (15 mL) baking powder
· 1/2 cup (125 mL) cold water
· Summer savory (optional)
In a bowl, mix flour, salt and baking powder. Gradually add cold water. Dough will be sticky. Drop the mixture into the simmering fricot, a spoonful at a time (fricot liquid must be gently boiling when dumplings are dropped). Cover and cook for 5-7 minutes. Turn heat off and leave cover on for another 10 minutes. Do not stir the fricot too heavily as the dumplings will be broken and lost as a thickener in the fricot broth.