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Oceanwood Country Inn
Mayne Island, British Columbia, Canada
Sweet Corn and Tarragon Soup with Tomato Watercress Dumplings
Using a heavy-bottomed pan, melt the butter over medium-low heat and saute the whole garlic cloves and diced onion until transparent. Add the tarragon, potatoes, and 1-1/2 litres (6-3/4 cups) of chicken stock. Simmer for 20 to 25 minutes, blend using a food mill or electric mixer, then return the soup to the pot over low heat.
Meanwhile, mix the chicken with the salt, pepper, watercress, and tomato. Roll into 18 small balls and poach for 2 to 3 minutes in the remaining chicken stock (stock should be simmering). Dumplings should be firm and cooked through. Remove the dumplings and set aside to cool. (Cool the stock in the refrigerator and freeze for future use.)
Add the whipping cream, salt, and pepper to the soup. Divide the corn among 6 bowls. Add soup and 3 dumplings to each bowl, garnish with remaining watercress leaves, and serve.
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