Big Slurp Dumpling Soup
Ingredients
The broth
-
1
large
onion, chopped
-
1
cube
vegetable bouillon, crushed
-
4
cups
water
-
to taste
fine grain sea salt
-
4
cups
cooked yellow split peas
-
¼
cup
fresh herbs (chives or dill)
-
a splash
extra virgin olive oil
The dumplings
-
16
dumplings (or stuffed fresh pasta equivalent)
Toppings
-
¼
cup
freshly grated Parmesan cheese
-
more
to finish
extra virgin olive oil
Instructions
- Boil a large pot of salted water for cooking the dumplings.
- In another large pot, heat olive oil and sauté the chopped onion until softened.
- Add the crushed bouillon and water to the pot, bringing it to a simmer.
- Taste the broth and adjust salt as needed.
- In serving bowls, place one cup of yellow split peas and top with fresh herbs.
- Ladle one cup of hot broth into each bowl.
- Cook the dumplings in the boiling water until they float, then remove with a slotted spoon.
- Place four dumplings in each bowl, drizzle with olive oil, and sprinkle with Parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
10mg
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