Pea Soup and Bagel Dumplings
Recently our area experienced a wild thunderstorm, and with the rainy, harsh weather gave us the unseasonal longing for a comforting dinner. Turning to popular Chef Michelle Tchea, we found the perfect meal to satisfy our appetites for both food and comfort: Pea Soup and Bagel Dumplings. For your next stormy, cool summer night, try this dish at home and you will be delighted!
1 oz butter
1 onion, peeled and finely chopped
1 bacon rasher
2 potatoes, peeled and diced
Salt to taste
Ground Black Pepper to taste
Frozen or shelled peas 400 g (14 oz)
Vegetable stock or water, 3 cups
A handful of mint leaves, chopped
- Melt butter in a heavy saucepan over medium heat. Add onion and bacon. Cook for about 5 minutes, until onion is translucent and soft, and the bacon crisp and browned.
- Add potatoes and continue to cook for 5 minutes. Season with salt and pepper.
- Add peas and stir for a minute before adding vegetable stock or water. Bring to a boil before reducing to a simmer, until everything is tender. This should take 10–15 minutes.
- Add mint leaves before putting everything into a food processor.
- Blend and serve with bagel dumplings.
Milk, ½ cup
Salt to taste
Ground black pepper to taste
4 four-day-old bagels, broken into small pieces
3 Tbsp marjoram and parsley mix, chopped
Dry breadcrumbs 75 g (22/3 oz)
Butter for pan-frying
Cooking oil for pan-frying
- Lightly beat eggs with milk. Whisk until combined. Season with salt and pepper.
- Add bagels and marjoram-parsley mix, followed by breadcrumbs. Mix well and refrigerate for 15 minutes.
- Using your hands, form golf ball-sized portions. Combine with some more breadcrumbs if it seems too wet.
- Heat butter and a little oil in a pan. When oil is hot enough, pan-fry bagel dumplings until golden brown on all sides. Serve with pea soup.
Recipe by Michelle Tchea‘s My Little Soho Kitchen