Roasted tomato soup, potato mozzarella dumplings & bread croutons

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Sam Clark's starter dish as seen on ThreeNow's Food Rescue Kitchen.


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Dumpling Dough

  • 725g Flour
  • 9g Salt
  • 260g Water
  • 100g Milk
  • 15g Butter, melted
  • 1 Egg

Dumpling Filling

  • 200g Mashed Potato
  • 100g Mozzarella Cheese
  • Salt
  • Pepper

Roasted Tomato & Red Pepper Soup

  • 1kg Tomatoes, cored and diced
  • 200g Red Peppers, cored and diced
  • 20g Brown Onion, peeled and diced
  • 15g Celery, trimmed and diced
  • 2    Cloves of Garlic, peeled and roughly chopped
  • Olive oil
  • Salt Pepper
  • Tomato Juice


Dumpling Dough

  1. Sift the dry ingredients, add the wet ingredients apart from the egg, mix for two mins, add the egg, mix another two mins, then knead by hand for 5 mins
  2. Rest the dough for 1 hour before rolling out to 3mm.
  3. Add filling, crimp, and then cut. Boil for 4 mins. Pan fry in lots of butter.

Dumpling Filling

  1. Mix it up and season to taste.

Roasted Tomato & Red Pepper Soup

  1. Mix the prepared vegetables with a good glug of olive oil, season liberally then roast on sheet trays till the edges are caramelised and the tomatoes are collapsing.
  2. Blend in an upright blender or food processor till constancy is as smooth as possible. Adjust consistency with some tomato juice and adjust seasoning if required.
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