The chicken and dumpling soup is a popular menu item at Salt Water Farm, in Rockport, for both lunch and dinner, according to owner Annemarie Ahearn. Nothing takes the cold edge of a day off better than a big bowl of hot and hearty soup.

"The dumplings are substantial," said Sam Richman, head chef. "There's a lot of air incorporated into them, so they're not a heavy dumpling. We use the eggs to thicken up the stock so it's a little bit richer than just a regular chicken stock. It's a great holiday dish because it's richer and a little bit fancier; it's a special occasion dish."

Chicken and Dumpling Egg Drop Soup

For the dumplings:

1 cup Water
4 Tbs. Butter
1 tsp. Salt
2/3 cup All Purpose Flour
1 tsp. Dijon Mustard
2 Eggs

Method:

Bring the water, butter and salt to a boil in a small pot.
When the butter has fully melted add all of the flour at once and beat to form cohesive dough.
Turn the heat down to medium and continue to cook until the dough begins to steam and has firmed up.
Let the dough cool to room temperature then put into a paddle mixer and begin beating in the mustard and the first egg. Once the egg is fully incorporated and the dough has lost some of its gloss, beat in the second egg and beat until it is also fully incorporated and the dough is no longer glossy.
Let the dough cool.

To cook the dumplings:

Bring a large pot of salted water to a boil and scoop spoonfuls of the dough into the water.
Cook for 5-6 minutes or until firm to a gentle squeeze and cool the dumplings down in ice water.
Drain the dumplings, toss with a bit of oil to prevent sticking and reserve.

For the soup:

1 quart Good Chicken Broth
2 cups Onions, which have been stewed until soft in olive oil or butter
4 Eggs
1 Garlic Clove
Red Wine Vinegar
Lemon Juice
Mixed chopped fresh herbs (parsley, thyme, savory, chives for example)
Good olive oil

Method:

Blend the eggs and the garlic clove in a blender, strain and reserve. Heat up the chicken broth with the onions in a small pot, seasoning to taste with salt and pepper.

Meanwhile, warm the dumplings in a pot of simmering water.

When the chicken broth is just about to boil, turn off the heat and quickly whisk in the egg and garlic mixture. The soup should thicken and the egg should just begin to form tiny curds.

Season the broth to taste with red wine vinegar and fresh lemon juice. Spoon the soup into bowls and top with the dumplings, fresh herbs and some of the olive oil.

2013 Holiday Cooking Tips:

• Whale’s Tooth Pub: Roasted Balsamic Onion with Gorgonzola and Hollandaise

• Salt Water Farm: Hot and Hearty Chicken and Dumpling Soup

• Shepherd’s Pie: Cool Beet Salad, lives up to its name

• Salt Water Farm: Roasted Delicata Squash in Brown Butter

• Hartstone Inn: Holiday cooking tips: Lobster and Vanilla Beurre Blanc Sauce

2012 Holiday Cooking Tips:

• Francine Bistro: Brussels Sprouts Salad

• Darby's Restaurant: Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce

• Delvino's: White Chocolate Candy Cane Martini

• Fresh: Fresh Pastitsio

• Park Street Grille: Braised Duck Adobo

• Graffam Bros. Seafood Market: Lobster Mac and Cheese

• Shepherd's Pie: Roasted Mussels with Cedar Leaf; Roasted Cauliflower with Rhode Island Sauce

• Chocolate Drop Candy Shoppe: Eggnog Milkshake and Chocolate Peppermint Sundae