This vibrant Green Pea Soup is delicious with smoked ham and who can pass up a little dumpling action too?
Green Pea Soup is like a warm hug
I was watching an episode of Australian Master chef this week. The contestants had to make a soup. Of course the soups that they made were not the everyday soup you might make after a long day at work but the sentiment was the same. One of the contestants said something that really made me think.
“Soup always reminds all of us of home. Everyone grows up eating soups in the winter, like a warm hug from Mum”. This made me feel upset and inadequate ……. I haven’t hugged my son in years….. his rejection of soups in the past has left me without a weeknight soup on his menu plan. We had a talk tonight.
” Skater” , I said, “You have to eat soup”…..
“Soup?” he said..” why?” ….
” Well, cause it’s like a hug ” I said. … and then he said.
“Oh, OK I’ll try it”. That is certainly not what I expected him to say. He has agreed that it would be a good start if I made him a meatball soup with perhaps some pasta in it ( so it is not too much different to his every other day fare)
I made this Green Pea, Smoked Ham Soup with Creme Fraiche Dumplings and it is so good. I don’t think Skater is ready for this one yet but one of the ladies I gave a bowl to said it reminded her of home and her Mother ! Oh…..now if only could get Skater to eat some.
I have added frozen peas to this soup. This is completely optional however it makes the soup greener and gives it a fresh almost sweet flavour… you will love. Creme fraiche alone dolloped on this soup can also replace the dumplings if you don’t have the energy to make the dumplings.
- 250 gm celery chopped (1/2 bunch)
- 150 gm onion chopped (1)
- 2 carrots chopped (2)
- 2 cloves garlic chopped
- 2 litres beef or chicken stock
- 500 gm dried green split peas
- 1 bay leaf
- 1 kg frozen green peas
- 1 large meaty smoked ham hock
- ¼ cup chopped parsley
- 30 gm butter (2 Tablespoon)
- 40 ml olive oil ( 2 Tablespoons)
- 100 gm melted butter
- 100 gm creme fraiche
- 4 eggs
- 270 gm plain flour (1¾ cups)
- 1 bunch of chives
- Salt and pepper
- 1 litre of chicken stock to cook the dumplings
- Add a little oil to a large pot ( or pressure cooker)and add the onion,celery,carrot, garlic and sweat till soft.
- Add the ham hock bay leaf and green split peas with 2 litres of stock.
- Put the lid on and simmer gently for 1½ to 2 hours or 45 minutes in a pressure cooker. ( Until the ham is falling from the bone and the peas are mushy)
- Remove the hock and discard the skin and bones . Break the meat up with two forks or chop it with a knife . Set aside keeping warm
- Put the frozen peas into the soup and bring up to the boil, just so the peas defrost then puree till very smooth.
- Add the meat and dumplings to the soup or serve on top separately.
- Put the eggs , butter, creme fraiche, flour and salt and pepper into the food processor with chopped chives. Blitz just till incorporated, pour this sticky dough into a container and refrigerate for up to ½ hour or longer to rest. (These can be made ahead of time and reheated in the soup or in stock).
- Form small balls with damp hands, then drop ¼ of them into boiling chicken stock or soup until they float. Fish them out with a slotted spoon and cook another batch . These are also great tossed with ham hock and tomato sauce and covered in cheese.
- Serve the soup with the ham meat and dumplings on top with lots of parsley.
1. If needed reheat ham and dumplings- toss them both into a shallow pan with a little stock till warmed through, then spoon onto soup
2.The dumplings are also great tossed with ham hock and tomato sauce and covered in cheese.