Today I made one of the most favourite soups at my home. My kids always loved it, especially because of dumplings.This recipe is passed down to me by my Grandmother-in-law. She had a big influence in my cooking and baking techniques.
Green peas are in season from May to September in Canada, but majority of them are frozen so they are available all year around. Nutritionally, there is not much difference between fresh and frozen peas. They are used as a side dish to meat or fish, can be added to pasta and rice dishes, soups and salad recipes.
Peas are rich in iron, which is needed for making new red blood cells and transporting oxygen around body. They also contain vitamin B, phosphorus (important for building strong bones and teeth). Another two major elements are lutein and zeaxantin, important in providing benefits to eye health and reduce the risk in eye relating diseases.
Ingredients
• 500 g frozen green peas
• 1 medium cooking onion (small diced)
• 1 leek (chopped)
• 1/3 fresh dill (chopped)
• 1 tbsp olive or grape seed oil
• 1 tsp Vegeta gourmet seasoning (non MSG)
• Salt & Pepper to taste
Dumplings recipe method
2 eggs
200 g of flour
1 tsp of oil
Pinch of salt
Water if needed (depending of size of the eggs)
Whisk the eggs with oil and salt, gradually add flour until desired consistency (little thicker than pancake mix).Set aside to rest for 10 minutes.
Soup method
Sauté onions and leeks for two minutes. Add frozen peas and keep sautéing for two minutes, add seasoning and 750 ml of water. Bring to a boil and lower to medium heat for 10 minutes.With small fork start “dropping” small dumplings in low simmering soup. Make sure that you submerge fork in liquid so dumpling stay in soup. Cover and simmer for 10 more minutes. Taste and adjust seasoning and finish with chopped fresh dill.
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