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
- 250 gm onion chopped
- 250 gm carrots chopped
- 2 cloves garlic chopped
- 2 litres chicken stock beef
- 500 gm dried green split peas
- 1 bay leaf
- 1 kg green peas frozen
- 1 whole smoked ham hock large meaty
- 1/4 cup parsley chopped
- 30 gm butter
- 40 ml olive oil
- 100 gm butter melted
- 100 gm creme fraiche
- 4 whole eggs
- 270 gm plain flour 1 3/4 cups
- 1 bunch chives chopped
- 5 gm salt and pepper
- 1 litre chicken stock to cook the dumplings
You can cook the soup and ham in a pressure or slow cooker
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.