Pea Soup with Cheese Dumplings

Name: Pea Soup with Cheese Dumplings
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 4 to 6 servings
Ingredients: 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; 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

(5)

Rate this recipe

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

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
- Place the peas in a bowl. Cover with cold water and let soak for 4 hours or overnight at room temperature. Add water if needed so the peas are always completely submerged. Rinse and drain. Set aside.
- In a large pot over medium heat, soften the carrots, leek, onion and rutabaga in the oil for 5 minutes. Add the salt pork, peas, broth, water and thyme. Bring to a boil.
- Cover and simmer for about 1 hour and 45 minutes, stirring frequently, until the peas have burst and thicken the soup. Season with salt and pepper.
Dumplings
- In a bowl, combine the flour, baking powder and salt.
- Add the butter and cut into the flour with a pastry blender or two knives until the butter pieces are the size of small peas.
- With a wooden spoon, stir in the cheese and milk.
- With a spoon, drop four balls of dough into the boiling soup. Cover and simmer over low heat for about 12 minutes or until a toothpick inserted in the dumplings comes out with lumps and not completely clean. Serve immediately.

Pea Soup with Cheese Dumplings

Categories

Ingredients

Soup

Dumplings

Preparation

Soup

Dumplings

Personal Note