GREEN PEA AND LETTUCE SOUP WITH TARRAGON DUMPLINGS
Preparation time 10 mins plus 30 mins resting Cooking time 30 mins Serves 4
Green pea and lettuce soup Everyone has a bag of peas in the freezer and stock in the pantry. Know what? You’re halfway to dinner!
3 cups fresh podded peas
or frozen peas ¼ head iceberg
lettuce, sliced ½ bunch parsley leaves 2 Tbsp unsalted butter 1 white onion, finely diced 4 cloves garlic, minced 2 fresh bay leaves 1L vegetable stock 4 sprigs mint leaves 2 Tbsp double cream Sea-salt flakes and freshly ground
white pepper, to season Micro herbs and toasted
sunflower seeds, to garnish TARRAGON DUMPLINGS
1 cup fine breadcrumbs
2 bunches tarragon, finely chopped ¼ cup parmesan, finely grated 2 free-range eggs, lightly beaten Juice of ½ lemon
STEP 1 To make Tarragon dumplings, combine breadcrumbs, tarragon and parmesan in a large bowl. Add eggs and lemon juice. Mix well to make a smooth ball of dough. Cover with plastic wrap and set aside for 30 minutes. STEP 2 Bring a large, deep frying pan of salted water to the boil. Using your hands, roll the dough into walnut-sized balls to make 12 balls. Gently place dumplings into water and cook for
25 minutes, until tender. Remove with a slotted spoon, place in a large bowl and cover with foil to keep warm.
STEP 3 Meanwhile, bring a large saucepan of water to the boil, add peas for 1 minute, remove with a slotted spoon and refresh under cold water. Repeat with lettuce and parsley leaves, leaving in water for only 30 seconds. Set aside.
STEP 4 Put butter, onion, garlic and bay leaves in a large saucepan over medium heat cook for 5 minutes, until softened. Add stock and bring to a simmer.
STEP 5 Add peas, lettuce, parsley, mint and cream to saucepan then remove from heat. Discard bay leaves, then puree with a stick blender until smooth. Season with salt and pepper. Garnish soup with micro herbs and sunflower seeds and serve with dumplings.