Green Pea Soup with Smoked Ham and Creme Fraiche Dumplings

Green Pea Soup with Smoked Ham and Creme Fraiche Dumplings


1/2 bunch of celery chopped
1 onion chopped
2 carrots chopped
2 cloves garlic chopped
2L of beef or chicken stock
1 x 500g packet of dried green split peas
1 bay leaf
1kg frozen green peas
1 large meaty smoked ham hock
1/4 cup chopped parsley
1 Tbs butter
2 Tbs olive oil

Creme Fraiche Dumplings:

100g melted butter
100g creme fraiche
4 eggs
1 3/4 cups of flour
1 bunch of chives
Salt and pepper
1L of chicken stock to cook the dumplings


Add a little oil to a large pot (or pressure cooker) and add the onion, celery, carrot, garlic and sweat till soft. Add the ham hock, bay leaf and green split peas with 2 litres of stock. Put the lid on and simmer gently for 1 1/2 to 2 hours or 45 minutes in a pressure cooker, until the ham is falling from the bone and the peas are mushy.

Remove the hock and discard the skin and bones . Break the meat up with two forks or chop it with a knife, set aside keeping warm. Put the frozen peas into the soup and bring up to the boil, just so the peas defrost then puree till very smooth.

Creme Fraiche Dumplings:

Put the eggs, butter, creme fraiche, flour and salt and pepper into the food processor with chopped chives. Blitz just till incorporated, pour this sticky dough into a container and refrigerate for up to 1/2 hour or longer to rest. (These can be made ahead of time and reheated in the soup or in stock).

Form small balls with damp hands, then drop 1/4 of them into boiling chicken stock or soup until they float. Fish them out with a slotted spoon and cook another batch . These are also great tossed with ham hock and tomato sauce and covered in cheese.

Add the meat and dumplings to the soup or serve on top separately.

Credits: Tania Cusack, My Kitchen Stories

More Recipes

Coffee Meringue Kisses

For all the coffee lovers out there, this recipe is that sweet treat you are sure to gain an addi...

Slow Cooker Pulled Pork Chilli

An easy Winter dish that's perfect for dreary days.

Twice-Baked Crab Souffles

‘Twice-baked’ takes all the stress out of a soufflé. Make in advance then turn out and reheat to ...