A Spring Dish. Recipe

Recipe: Spring Pea Soup with Mint Dumplings

History and Fun Facts:
The recipe for Spring Pea Soup with Mint Dumplings dates back to the 19th century and originated in British cuisine. Peas have long been associated with the arrival of spring and were traditionally harvested during this season. This dish was a popular way to celebrate the abundance of fresh peas during the springtime.

Peas have been cultivated for centuries and are believed to have originated in the Mediterranean and Middle East. They were brought to Europe via trade routes and became popular in many cuisines. In the 17th and 18th centuries, peas were considered a luxury food and were often served in elaborate dishes.

Mint, known for its refreshing and aromatic qualities, pairs beautifully with peas, adding a bright and herbaceous flavor to the dish. The addition of dumplings made with sweetened paste adds a unique twist to the soup, creating a delightful combination of flavors.

Now, let's move on to the recipe:

- 1 quart (4 cups) young peas
- A handful of fresh mint leaves
- A few lumps of sugar
- A pinch of salt
- A pinch of white pepper
- 1 pint (2 cups) water
- Dumplings:
- Short crust pastry dough
- A little brown sugar
- 2 eggs, beaten


1. Start by shelling the young peas. Discard any peas that are overly mature or discolored.

2. Rinse the fresh mint leaves and pat them dry. Finely chop the mint leaves to release their flavor.

3. In a large saucepan, combine the shelled peas, chopped mint, lumps of sugar, salt, white pepper, and water.

4. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Allow the peas to cook for about 10 minutes until they are tender but still vibrant green.

5. While the peas are cooking, prepare the dumplings. Roll out the short crust pastry dough on a floured surface until it is about 1/8-inch thick.

6. Cut the dough into small, bite-sized squares or circles. Sprinkle a little brown sugar over each dumpling.

7. Once the peas are half done, gently drop the sweetened dumplings into the simmering soup. Be careful not to overcrowd the pan, as the dumplings will expand when cooked.

8. Cook the soup with the dumplings for another 5-7 minutes until the dumplings are cooked through and have puffed up.

9. In a small bowl, beat the eggs until well combined.

10. Just before serving, slowly pour a spoonful of the beaten eggs into the hot soup while stirring gently. The eggs will cook instantly, creating delicate egg strands in the soup.

11. Transfer the Spring Pea Soup with Mint Dumplings to a deep dish, ensuring that the flavorful soup is not strained off.

12. Serve the soup immediately, while it is still hot, allowing the flavors to meld together. Garnish with a sprig of fresh mint for an extra touch of freshness.

Enjoy this delightful and comforting Spring Pea Soup with Mint Dumplings as a starter or light main course during the spring season.

Similar Recipe Dishes:
If you enjoy this Spring Pea Soup with Mint Dumplings, you might also like other dishes that celebrate the flavors of spring. Here are some similar recipes to explore:

1. Minted Pea Salad with Feta: A refreshing salad made with fresh peas, mint, crumbled feta cheese, lemon juice, and olive oil. A perfect side dish for a springtime meal.

2. Spring Vegetable Risotto: A creamy risotto dish packed with seasonal vegetables like asparagus, artichokes, and, of course, peas. Finish it off with a sprinkle of Parmesan cheese for a decadent meal.

3. Garden Veggie Pasta Primavera: This colorful pasta dish features a medley of fresh spring vegetables, including peas, carrots, zucchini, and bell peppers, tossed in a light sauce and served over pasta.

All of these recipes capture the essence of springtime with their vibrant colors and fresh flavors.



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