Last week I was thrilled to find the winter issue of Ricardo in my mailbox. It’s always nice to find something other than the gas bill! I immediately flipped through it folding most of the corners down. Books do not stay pretty at my house. There are notes, scribbles and coffee stains most likely from when I’ve been interrupted by the kids requesting I open their cheese string.
There is a section of warming winter soups I want to cook through before we really get to BBQ season. At this point though, I would gladly leave the soups, chili’s and stews in favor of burgers, chicken and the occasional hot dog. I’m already picturing the patio set up and pasta salad on the side of my favorite bbq chicken. Come on Summer!
I found one recipe in particular I just had to try. Pea soup with sharp cheddar dumplings. While it was cooking it reminded me of the homemade split pea soup my mom makes. Never in my life have I made dumplings so I was jumping in my kitchen with excitement watching them cook in the boiling liquid. They’re ridiculously easy too. This is the most filling soup I’ve ever made. It’s full of vegetables and that dumpling in the middle is divine! I can just hear the people that have been making dumplings forever. “Is she for real, getting this excited?” I like new things, I can’t help it!
I made some adjustments to suit our tastes and availabilities. Instead of rutabaga I used a russet potato and salt pork was replaced with a nice ham steak. Sprigs of thyme are hard to come by here so I used dried thyme. Soup is easy like that!
If you want to make this in its original form, page 78 in the 2015 winter edition of Ricardo will lead you the way!
- 1 cup dried yellow split peas
- 2 carrots peeled and diced
- 1 leek, sliced
- 1 onion, chopped
- 1 russet potato peeled and diced
- 2 tbsp. olive oil
- 6 oz ham steak diced
- 5 cups chicken broth
- 2 cups water
- ½ tsp dried thyme
- salt and pepper to taste
- ½ cup flour
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp. cold butter
- ¼ cup grated sharp cheddar cheese
- ¼ cup milk
- Place the peas in a bowl. Cover with cold water and let soak for at least 4 hours. Ensuring they are always completely covered with water. Slice the leeks and place in a large bowl of water to rid them of any sand or dirt. Scoop the leeks out with your hand or slotted spoon.
- In a large pot over medium heat, heat the oil and add the carrots, leek, onion and potato until soft. About 5 minutes. Add the ham, peas, broth, water and thyme. Bring to a boil.
- Cover and simmer for 1 hour and 45 minutes. Stirring occasionally. Season with salt and pepper.
- In a bowl combine the flour, baking soda and salt.
- Cut in the butter, add the cheese and milk.
- Divide the dough in 6 pieces and drop into the boiling soup. Cover and cook for 10-12 minutes.