Wednesday, February 3, 2010

Nick's Turn

Split Pea Dumpling Soup
Pudding Pie

Split Pea Dumpling Soup

Special Equipment
    bamboo steamer

    2 cups cups frozen peas
    2/3 cup ricotta cheese
    2 tablespoons olive oil
    1/2 teaspoon sea salt
    ground black pepper
    1 small shallot, minced
    1/3 cup grated Parmesan
    zest of one large lemon
    1 package of spring roll skin or wonton wrappers.

Bring water to a boil in a medium saucepan. Salt the water and add the peas. Cook until bright green in color and soft, about one minute.  Drain the peas and run under cold water to stop the cooking.

Blend the peas, ricotta cheese, olive oil, pepper and salt into a puree using a hand blender or food processor.  Leave a bit of texture in the puree. Return the mixture to a bowl and stir in shallots, parmesan, and lemon zest. Taste.  Season with salt and pepper if needed.

Place twelve wrappers out on the counter, drop a small amount of filling onto each wrapper, wet the edges of each wrapper with a water, fold, set aside on a plate. Do the next dozen and repeat until the filling is used up.

Place your steamer on top of a pan with boiling water.  Drizzle olive oil over each dumpling, arrange the dumplings in a single layer (do not overlap), and steam for about three minutes.  The dumplings should be tender and translucent. Sprinkle with salt

Makes about 4 dozen dumplings.

    extra virgin olive oil
    1 large onion, chopped
    4 cups vegetable broth
    sea salt
    ground pepper
    4 cups cooked yellow split peas*
    1/4 cup dill
    16 dumplings
    1/4 cup freshly grated Parmesan cheese

*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, season with salt and set aside.

Heat 2 tablespoons olive oil, and onion over medium-high heat. Cook for a few minutes, just until the onions soften up a bit. Add the vegetable broth and bring to a simmer. Season with salt and pepper.

To each serving bowl, add one cup of yellow peas. Place herbs on top of the split peas and ladle one cup of hot broth into each bowl.  Add a few dumplings and drizzle each bowl with olive oil. Sprinkle each bowl with grated Parmesan.

Serves four.

Pudding Pie

Beers Served

Nick's home brew

Wine Served

Soup Night Rule

red pepper flakes go on everything


Anand will be joining us for soup night.
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