Pea Soup and Bagel Dumplings Recipe

Pea Soup in Anmut Bloom Bowl
Presented in Villeroy & Boch’s Anmut Bloom Bowl

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!

 

Serves 2

Pea Soup

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

 

  1. 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.
  2. Add potatoes and continue to cook for 5 minutes. Season with salt and pepper.
  3. 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.
  4. Add mint leaves before putting everything into a food processor.
  5. Blend and serve with bagel dumplings.

 

Bagel Dumplings

2 eggs

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

 

  1. Lightly beat eggs with milk. Whisk until combined. Season with salt and pepper.
  2. Add bagels and marjoram-parsley mix, followed by breadcrumbs. Mix well and refrigerate for 15 minutes.
  3. Using your hands, form golf ball-sized portions. Combine with some more breadcrumbs if it seems too wet.
  4. 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.

Enjoy!

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Recipe by Michelle Tchea‘s My Little Soho Kitchen

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