What a wonderful combination. Truly inventive!

Oh Yum!!

I made a large batch of your pea dumplings with the last of the peas from my garden, and they were absolutely delicious!

I've been serving them different ways since then -- pan fried then steamed like potstickers, steamed with tofu and rice, lightly steamed then baked -- and now I look forward to trying them this way! Thanks!

PS -- I found the dumplings were great with a dipping sauce made from a little buttermilk, fresh lemon juice + zest, chives, and a pinch of salt

This sort of reminds me of a chicken noodle soup - I'm not even sure why, maybe because of the clear broth and the glistening lips. Since I'm pescetarian now, I do miss a good chicken noodle, and I'm looking forward to seeing if this soup provides the same comfort of the traditional dish. The dill is a surprising addition, but also a timely one, since it's thriving in the garden now. I'll use that over chives, which aren't my fav.

Wow, FABULOUS soup recipe!!

You Californians are so lucky to be getting fresh veggies from the garden right now. Here in Minnesota we are planning our short-season gardens and looking forward to having fresh herbs.

This soup looks GREAT. Will give it a shot. The pea dumplings are in my skill range.

Most soups today are way too heavy on salt. I think that is because some are using it as a preservative. The commercial products are uniformly bad in salt content.

Here in Rochester, the Mayo Clinic has the best soup in town. Not too salty, saltine type crackers are provided if you want to up the salt intake. They have two different soups a day made for sale in a variety of on campus cafes, restaurants, cafeterias and stores. I look forward to getting their soup and a biscotti three times a week. Usually the have a vegetarian soup and a protein based soup. The protein may or may not be from a meat product.

Keep up the good work.

Paul

I just made a pea-based recipe that was posted on Wednesday Chef and was wondering how else I could use the pea/mint/honey puree it called for. I'm going to try it with the dumplings. Thanks, as always.

Good golly this looks ridiculous and beautiful all at the same time. This is first on the list for when I get back home!

Good idea Heidi!

We eat tortellini a lot, nearly always with a tomato or roasted vegetable sauce so its great to have a new idea for serving it. The lentils are a great addition but I can see that you could use the general idea to get rid of all kinds of odds and ends!

Some may claim 'necessity is the mother of invention'...but I suspect IMAGINATION runs a very close second.

Your imagination INSPIRES...simple, succulent successes! Thanks for making us all better cooks and more imaginative!

What I wouldn't give to be able to eat gluten! This looks delightful and so creative. I wonder if I could use rice paper wrappers for the dumplings? What do you think?

I LOVE dumpling soup! Looks great with the yellow peas. Very pretty, as usual :)

I seem to be on a dumpling/wonton wrapper kick, so this will probably make it's way onto my table soon!

Beautiful and inspiring soup... Thanks Heidi, I'll try it soon!

Since I can't get yellow peas, I'm thinking about some color-flavor twists. Maybe green peas with ricotta ravioli?

When I was learning how to cook I would ask my mom how I could tell if something was 'done.' She invariably responded with "Does it look like you want to eat it?"

Your note about "when it tastes good, you know you're done" certainly rings true!

Some bouillions are more saltier than othres...I like a vegan one by Rapunzel that has no added salt-but even without the added salt, I find I don't have a need to use salt when recieps call for them. I'm more of a garlic and pepper person.

What a lovely soup! Looks delicious!

I'm no big fan of grean peas. I've tried them raw, cooked, stewed... Nothing seems to make them any good to me.

Lol! When I was a child, my father insisted I ate some peas, even if I didn't like 'em, so I would glare vengefully at him and swallow them whole to be spared the taste. Think I'm traumatized? ;)

Still, I'll definitely try the soup with raviolis or other, or even maybe with the mushroom potstickers I've made for the first time this week-end and who were a big hit with friends and family.

I'm also thrilled to say I finally got your "Super Natural Cooking" cookbook, and I intend to devour it promptly! :)

What type of vegetable bouillon are you using? I can't find any bouillon that doesn't contain MSG.

yeah for more dumplings you are my hero...my mouth is already watering

Very interesting recipe. Not a fan of peas, but I bet edamame or corn filled dumplings would be incredible here.

- The Peanut Butter Boy

Love the name of this soup!!

Looks good.Split peas are peas not lentils. Lentils are a different species, e.g. red,yellow, puy or whatever. A bit confusing for the uninitiated really.

HS: You're right, that was a typo. Those are yellow split peas (they live next to my lentils in the cupboard), I've updated that paragraph - thanks for the heads up.

Wish that the yellow looking items were corn instead of lentils. Lentils are a very boring food and I think you should move on. That and quinoa. So yesterday.

This looks really good. I love dumplings and I love split peas. Yummmm!

I have to agree with tom thumb! I like lentils, but sweet corn would contrast with the pea dumplings so nicely! The texture of lentils is too similar to peas as well. I can't wait to try making your pea dumplings though!

i don't think i've ever looked at a bowl of your food and thought, "nah".

i need to make these lieelt wonton pea dumplings. and i love the whole yellow lentil springy looking base. with the olive oil...

why don't we live closer? why are we not related?

I agree with Claudia - everything always looks so tasty! And yes, why don't we live closer? and why are we not related? :) Your family is very luck to have such a talented lady.

I have been sick so soups have been my choice of entree's lately - today's lunch: calabacita's (mexican squash) soup. YUM!

Angel, try Marigold Swiss vegetable bouillon powder either the regular vegetarian one in the green container or the vegan one [less salty] in the purple container. Both good and available in many countries, though i don't know for sure in USA

I too have been using the fresh pea dumplings in a variety of manner. They are really great. I served them as an aside to an Italian flavored shrimp and azuki bean dish. I little light but still a great fresh spring combination. Thanks for that recipe.

Love those pea dumplings: I made the batch, had to use frozen peas, but the recipe made so many that I've been using them the same way as other posters have noted above. They are absolutely delicious. For lunch today I had the dumplings with my marinated tofu over a crisp bed of lettuce. Yumm...
thank you.

I love your description of this lovely soup. It made my mouth just water. :-)

I just saw that your book was nominated for a James Beard Award-- congrats!!!

I still have some of those awesome pea dumplings in my freezer! So this recipe is perfect! I think I might steam my dumplings and then throw them in the soup. I tried boiling a few dumplings and they got pretty waterlogged.

At first I thought that was corn but now that I read its yellow split peas, that soup sounds amazingly hearty!

You put a dumpling in/on anything and I will eat it. It's a fact.

I rarely envy - but love reading about all the people who have their own gardens. To read "I used the last of my peas from my garden" is such a desirous situation!!! WISH I could have one in Brooklyn - without worrying about mountains of city soot landing all over my grub!! I wish I was you for one harvest! And I'm making this recipe TONIGHT! This Site has made me eat so much healthier - and I'm grateful for peeps' suggestions/substitutions. THANKS EVERYONE!

Your dumpling link in the recipe section is not working...

Looks wonderful, I love yellow split peas. Very nice!

I have never had yellow split peas before but this soup looks like a good reason to try them, The pea dumplings sound like the perfect counterpoint so I think I will take the time to make the whole thing.

looks and sounds lovely. great idea to contrast the yellow peas with green ones. the wispy dill is a nice addition, too....