Recipe : Hearty Green split pea soup with smoked paprika & "Pennsylvania Dutch style" soup balls

This is similar to a  soup I grew up on in the North West of England.
In those days the dumplings were made of beef fat (suet), these lighter ones are made with unsalted butter (or margarine), and smoked paprika is used in place of bacon or salt pork that was also traditionally used.

The flavors are magnificent, and this hearty soup is perfect for coming home to at supper time.

This soup recipe freezes well

 8  servings

1 pound/2 cups split green peas, picked over, washed and soaked overnight in cold water and 1 tsp baking soda ( soaking baking soda ensures tender cooked peas or beans)
 3 qts vegetable stock or water
2tsp smoked paprika
2 cups rough chopped carrots
2 cups  rough chopped celery
2 cups medium diced onions
1 tsp ground black pepper
2 tsp salt 
2 dried bay leaves
1 cup  washed and soaked for 1 hour pearl barley
2 cups 1/2 inch diced, starchy,  peeled potatoes

In a large saucepan, bring stock to boil and add the celery, carrots and onions.
Wash and rinse well the soaked peas & barley and add to the saucepan, add the pepper and smoked paprika.
Bring to boil and simmer for 1 hour, removing any scum that forms.
Add the diced potatoes and cook a further 30 mins, lidded.
Test seasonings and the peas have broken down/veggies are tender.
Remove the bay leaves.


Make up the soup balls/dumplings:
1 cup all purpose flour or whole wheat
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp unsalted butter
3 large eggs beaten
1 -2 tbsp milk
1/4 cup minced parsley

in a medium bowl:
Cut the butter into the seasoned flour with 2 knives or a pastry cutter.
Blend in the beaten eggs, and parsley.
Add enough milk to form a batter thin enough to drop  easily from a spoon.


Drop the  batter by tsp. into the boiling soup and cover with lid ..cook for 10 mins then serve with the soup.

The batter can be made in advance and does keep well..so only make enough for whatever amount of soup you are serving.


variations to the soup:

add 2 tbsp Dijon mustard to the completed soup for a deeper, savory flavor.
Add 1 pound defrosted peas to the soup before adding the soup ball batter.
add 2 tbsp fresh chopped mint to the soup, and some fresh cream just before serving, or in the bowls.
add 2 tbsp chopped/dried thyme to  the soup  base.
Replace the pearl barley with brown rice & or omit the potatoes, for a thinner soup .

variations to the soup balls:
add chopped walnuts to the mix..for heartier textures
add paprika to the flour for a deeper colored soup ball.

This is a totally Global recipe and adapts to any mix of veggies and spices/herbs..just make it your own.