Prepa­ra­tion time 10 mins plus 30 mins rest­ing Cook­ing time 30 mins Serves 4

Better Homes and Gardens (Australia) - - Food In A Flash -

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.

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