Big Slurp Dumpling Soup
- 1 teaspoon extra virgin olive oil
- 1 large onion, chopped
- 1 vegetable bouillon cube, crushed
- 4 cups water
- fine grain sea salt, to taste
- 4 cups cooked yellow split peas
- 14 cup fresh herb, see headnotes (chives or dill)
- 16 dumplings (or stuffed fresh pasta equivalent)
- 14 cup freshly grated parmesan cheese
- Bring a large pot of water to a boil.
- This is the water you will cook the dumplings inches Salt the water generously, as you would pasta water.
- In the meantime, add the olive oil, onion, and bouillon to a large pot over medium-high heat.
- Cook for a few minutes, just until the onions soften up a bit.
- Add the water and bring to a simmer.
- Taste, now salt if needed - you want to season the broth so it is delicious in its own right, if it tastes flat, try a bit more salt.
- Just before serving, arrange four serving bowls across the counter.
- Add one cup of yellow peas to each bowl.
- Now place herbs on top of the split peas and ladle one cup of hot broth into each bowl.
- Cook the dumplings by giving them a swim in the pot of (gently) boiling water .
- Wait a minute or two until they float, then use a slotted spoon to remove from the water.
- Place four dumplings in each soup bowl and drizzle each bowl with olive oil.
- Sprinkle each bowl with a touch of grated Parmesan and enjoy.
- *To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender.
- Drain, salt to taste and set aside.
extra virgin olive oil, onion, vegetable bouillon cube, water, grain sea salt, peas, fresh herb, dumplings, parmesan cheese
Taken from www.food.com/recipe/big-slurp-dumpling-soup-312430 (may not work)