Green Pea Soup, Smoked Ham and Creme Fraiche Dumplings
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Green Pea Soup, Smoked Ham and Creme Fraiche Dumplings
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This is a wonderful soup in cold weather. Smokey ham and lovely soft dumplings make the perfect comfort food. Extra green peas keep the colour and the vitamins up.
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Ingredients
- 250 gm celery chopped
- 250 gm onion chopped
- 250 gm carrot chopped
- 2 cloves garlic chopped
- 2 litres chicken stock beef
- 500 gm green split peas dried
- 1 bay leaf
- 1 kg green peas frozen
- 1 whole ham hock large meaty, smoked
- 1/4 cup parsley chopped
- 30 gm butter
- 40 ml olive oil
Creme Fraiche Dumplings
- 100 gm butter melted
- 100 gm crème fraîche
- 4 whole egg
- 270 gm plain flour 1 3/4 cups
- 1 bunch chives chopped
- 5 gm salt
- 5 gm black pepper
- 1 litre chicken stock to cook the dumplings
Instructions
- 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 1 1/2 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.
Dumplings
- 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 1/2 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 1/4 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.
Notes
- 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.
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