Prep 15 mins
Cook 15 mins
Comforting and simply divine. From Heidi and her Cookbook 101 site
- 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
- 1⁄4 cup fresh herb, see headnotes (chives or dill)
- 16 dumplings (or stuffed fresh pasta equivalent)
- 1⁄4 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.