Pea Soup with Sharp Cheddar Dumplings
I grew up with a soup making mother! My mother always made big beautiful pots of soup after every roast dinner. Be it turkey, ham, chicken or beef, we always knew that mom was going to make soup from some of the leftovers, especially if there were any bones involved.
One of our favorite soups that she would make for us was Pea Soup. She used to make the old fashioned French Canadian Pea Soup, always after New Years or Easter when we would have had a ham for our holiday dinner. She would use the dried whole yellow peas, and it was delicious. Those kind of dried peas are very hard to find these days, although occasionally you can find them in the local health food bulk store.
More common is the split peas and that is what this pea soup recipe I am sharing with you today uses. Mom would not have approved, but one must do what one must do!
- 1/2 cup (105g) dry yellow split peas
- 1 medium carrot, peeled and diced
- 1 small onion, peeled and chopped
- 1/2 small leek, finely sliced (white and light green parts only
- 1 medium white potato, peeled and diced
- 1 TBS light olive oil
- 3 ounces (85g) diced ham
- 2 1/2 cups (590ml) chicken or ham stock
- 1 cup (240ml) water
- 1/4 tsp dried thyme
- salt and black pepper to taste
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- pinch salt
- 1/4 tsp coarse black pepper
- 1 TBS cold butter
- 2 TBS grated sharp cheddar cheese
- 1/8 cup (30ml) whole milk
I could eat a bowl of soup for supper any day of the week. I love soup and it doesn’t have to be Winter either. I just love soup. It is a simple and economical belly filler! Here are a few of my favorite soups to make and eat that I think you might enjoy!
STONE SOUP - Stone Soup was one of my children’s favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. Its a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
LEMON & CHICKEN SOUP - This is a fabulously tasty chicken soup, with fresh flavors! It uses chicken stock along with lemon juice. You might think the lemon would be overpowering, but it really isn’t. It adds a lovely flavor note that is quite pleasant! It is delicious and hearty. You can make everything up to adding the pasta ahead of time, but do wait until not too long before serving the soup to add your pasta.
![Pea Soup with Sharp Cheddar Dumplings Pea Soup with Sharp Cheddar Dumplings](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdZpGFy3k5SWSKarG8YBfFcooGTE1bCFRNymrcLehZpMd1E0OXJdp-WNypNEeVBWR4g5yWUeN6nrMgnLlBX9gbWoBzP3VN6OhCN7HiKsn4dIqT8Fl4HjpYZ3xgz1Z4UXfxTxuYrZV8dM0q-cs-ChuuwSEf5wIVlEXqZpxtM0uXkByC38y1JLUed4O51E/w640-h528/451587750_1021468875908538_9088392896682172235_n.jpg)
Pea Soup with Sharp Cheddar Dumplings
- 1/2 cup (105g) dry yellow split peas
- 1 medium carrot, peeled and diced
- 1 small onion, peeled and chopped
- 1/2 small leek, finely sliced (white and light green parts only
- 1 medium white potato, peeled and diced
- 1 TBS light olive oil
- 3 ounces (85g) diced ham
- 2 1/2 cups (590ml) chicken or ham stock
- 1 cup (240ml) water
- 1/4 tsp dried thyme
- salt and black pepper to taste
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- pinch salt
- 1/4 tsp coarse black pepper
- 1 TBS cold butter
- 2 TBS grated sharp cheddar cheese
- 1/8 cup (30ml) whole milk
- To make the soup, put the peas in a bowl with cold water. Leave to soak for at least 4 hours, or overnight.
- Wash the leek (prior to slicing) really well in some cold water, making sure you get rid of any sand. Pat dry an slice using only the white and light green parts. (any that doesn’t get used can be frozen to use at another time.)
- Heat the oil in a medium sized saucepan. Add the carrots, onion, leek and potato. Sauté for about 5 minutes until beginning to soften, without browning.
- Add the ham, peas, stock, water and thyme. Bring to the boil.
- Skim off and discard any foam, reduce to a simmer, cover and simmer for 1 hour 45 minutes, stirring occasionally. The peas should be soft. Season to taste with salt and pepper.
- To make the dumplings, measure the flour, baking powder, and salt into a bowl. Mix well together.
- Drop in the butter and cut into the flour mixture with a fork or a two knives until the mixture resembles coarse meal with a few larger bits. Stir in the milk to give you a soft dough.
- Divide into three and drop on top of the hot soup. Cover tightly with a lid and cook for 10 to 12 minutes without peeking!
- Ladle the soup into hot bowls, topping each serving with a dumpling.
Did you make this recipe?
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