Split Pea Soup with Dumplings (nuckerloch)
We made split pea soup with noodle-like dumplings, (otherwise known as nuckerloch) today in cooking camp. The flavor was delicious and the kids loved it. What they most loved was chopping the onions, carrots, celery and garlic. Especially the garlic! In fact, they chopped so much I don’t think we have to prep any more for the rest of the week. Bags and bags of chopped up stuff. Wish they would come chop for me all the time, as that is the part of cooking that is most tedious to me – getting all the ingredients ready to go. I also let them practice cracking eggs, so I must have a container of a dozen cracked eggs in the fridge too. Guess what’s for breakfast? Some delicious omelettes coming up!
Split Pea Soup with Dumplings
8-9 cups vegetable broth
1 lb. dried green split peas, rinsed
2-3 Tbsp. olive oil
1 medium onion, chopped
1 cup diced carrots
2 celery ribs, diced
3 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 C. shredded carrots, optional
In a large pot, heat oil and sauté onions, carrots, celery and garlic for 2-3 minutes. Add marjoram, basil, cumin and sauté another minute until fragrant. Add the peas and broth and bring to a boil. Lower heat and simmer for 45 minutes, until Peas are tender. Using an immersion blender, process soup partially if you like it chunky, or all the way until smooth. You may need to add additional broth to adjust for thickness. Garnish with shredded carrots.
1 tsp. oil
1/4 C. flour, plus additional as needed
Beat an egg in a shallow bowl. Add oil, and whisk well. Start sprinkling in the flour until a loose dough forms. Take two forks and with one fork scoop up a little dough, and using the other fork push the dough off into the boiling soup. Continue until all the dough is used up.