Big Slurp Dumpling Soup

Big Slurp Dumpling Soup Recipe

Serve me this soup daily for lunch and you'll hear no complaints. Tender, translucent pasta pillows, pale green from their pea-stuffed bellies, are buoyed by yellow split peas in a simple clear broth. Golden puddles of olive oil are suspended across the surface, pooling in various cracks and crevices. Your lips will glisten after a few slurpy bites.

Remember the pea dumplings I posted not too long ago? I've been using them twenty different ways ever since. This soup was a quick thing I threw together for lunch the other day while trying to use the last of them. There was a bowl of cooked yellow split peas over-staying its welcome on shelf two of my refrigerator and all it took was a good broth to bring the two together.

Don't feel like you need to make dumplings from scratch to enjoy this soup, although that would make the soup extra special. Your favorite stuffed, fresh pasta will substitute nicely for homemade dumplings - ravioli, tortellini, tortelloni, etc.

Big Slurp Dumpling Soup Recipe

Although you can do the cooking of the dumplings in the soup broth, I don't. I cook the dumplings separately because if one of them explodes, your broth will go cloudy (which is still tasty, but unattractive). It's also better to cook them in a more generous amount of liquid. As far as the broth is concerned, if you have a favorite light (herby) broth that you'd prefer to use here, by all means do so. Just omit the veg. bouillon and substitute your stock for the water. The first time I made this soup I used a ton of chopped chives, the second time I ran outside and snipped some fresh dill from my patio - both were great. Also, keep in mind that some bouillion are saltier than others, you may need to adjust accordingly. Let your taste buds guide you - when it tastes good, you know you're done.

a splash of extra virgin olive oil, plus more to finish
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 herbs (chives or dill), see headnotes
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 in. 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.

Serves four.

*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.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Love the name of this soup!!

    Anna
  • Very interesting recipe. Not a fan of peas, but I bet edamame or corn filled dumplings would be incredible here. - The Peanut Butter Boy

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

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

    Angel in Alabama
  • 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! :)

    Yamp
  • 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.

    vegoftheweek
  • 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!

    Michelle @ What Does Your Body Good?
  • 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?

    Julieta
  • 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!

    bitchincamero
  • 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?

    Alison
  • 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!

    Joyce
  • 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!

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

    S. from The Student Stomach
  • 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.

    Megan
  • 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

    Paul Munnis
  • 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.

    Becky And The Beanstock
  • 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

    Jen (Modern Beet)
  • Oh Yum!!

    Ing
  • What a wonderful combination. Truly inventive!

    Romina
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