Pea Soup with Cheese Dumplings

Pea Soup with Cheese Dumplings

  • Preparation 45 min
  • Cooking 2 h 15 min
  • Sinking 12 h
  • Makes 4 to 6 servings
  • Freezes Yes
Featured in RICARDO Magazine WINTER 2015 (p. 78)
  • Sans noix
  • Sans oeufs

Categories

Ingredients

  • Soup

    • 1 cup (220 g) yellow split peas
    • 2 carrots, peeled and diced
    • 1 leek, chopped
    • 1 onion, finely chopped
    • 1/2 rutabaga, peeled and diced
    • 2 tbsp (30 ml) olive oil
    • 5 oz (150 g) salt pork, rind removed and cut into large pieces
    • 5 cups (1.25 litres) chicken broth
    • 2 cups (500 ml) water
    • 1 sprig fresh thyme
    • Salt and pepper
  • Dumplings

    • 1/2 cup (70 g) unbleached all-purpose flour
    • 1/2 tsp baking powder
    • 1 pinch salt
    • 2 tbsp (28 g) cold butter, diced
    • 1 oz (30 g) grated sharp cheddar cheese (about ¼ cup)
    • 1/4 cup (60 ml) milk

Preparation

  • Soup

  • Dumplings

Personal Note