Lunch: Vegetable and Dumpling Soup

Ingredients

1/4 cup extra-virgin olive oil
1 bulb fennel, tops trimmed and 1/4 cup fronds reserve
4 ribs celery with leafy tops from the heart, diced
2 parsnips, peeled and chopped
2 carrots, peeled and diced not more than 1/2-inch
2 all-purpose potatoes, peeled and diced
1 large onion, diced
4 cloves garlic, chopped, optional
Salt and freshly ground black pepper
2 large fresh bay leaves
About 2 tablespoons fresh thyme leaves, chopped
1 cup dry white wine
4 cups vegetable or chicken stock-in-a-box
3 tablespoons butter
2 tablespoons flour
1/4 cup finely chopped fresh dill
1 cup frozen green peas
Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand)
A handful fresh flat-leaf parsley, finely chopped

Instructions

Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls.