Cauliflower and Pea Soup with Prosciutto Dumplings

Here is the soup I made using peas and cauliflower from our garden. It was absolutely  delicious. I love spring/summer soups. They are fresh and colorful. Who can resist? Can you?

Cauliflower and Pea Soup(6 servings)

1 Cauliflower head, washed and separated into small florets
3 large carrots, peeled and sliced/chopped
1medium onion, chopped finely
2 medium size potatoes, peeled and cubed

2cup fresh or frozen peas

1tbl butter

1tbl olive oil

3tbl flour

1tsp red paprika

salt and a pepper to season

6cup + water or combination of chicken broth and water

1tsp soy sauce(optional)

 

Dumplings

3tbl freshly chopped parsley

1/2cup  + more if needed semolina flour

2eggs

4 prosciutto slices, finely sliced/chopped(optional - you can also grate 1 uncooked Pork frank if you don't have a prosciutto)

1/8tsp baking soda

1/8 of salt and pepper to season

• Peel, chop, slice, prepare all the vegetables.
• In a medium size pot, heat oil and melt butter, add onion and sautee for several minutes until translucent. Remove from heat let cool for 1 minute, stir in 1tsp red paprika.
• Add all the vegetables except peas. Dust vegetables with flour and stir well, season with salt and pepper.
• Cook for about 2 minutes stirring without adding water. Then add 5 cups water, or depending how thick or thin you want your soup. I like a thick soup so I added only 6 cups, if desired you can add more liquid, you can also use chicken stock/chicken broth in combination with water.
• Bring to simmer and cook until vegetables are almost cooked through. Cover the pot with lid.
• While vegetables are cooking, prepare dumpling batter, in a small bowl : whisk together 2 eggs with pinch of salt, until frothy, add prosciutto, semolina flour, chopped parsley and pinch of baking soda.
• When your vegetables are fork tender, you can add peas, cook for few more minutes. Now is time to make the dumplings.
• You can do this in a separate pot, fill the pot with water, add some salt to season the water, and bring the water to boil, drop the dumpling batter into the boiling water  by teaspoons(or larger if you want). Simmer, dumplings will be cooked in no time, they will start floating on the top, scoop them out and reserve them in separate dish. OR you can cook them directly in the soup, right after you added peas. Stir in soy sauce.
• Enjoy soup with dumplings.

Red Pepper Paste and Cheese Rosemary Crostini

I've been making pepper paste for a few years now. Usually I make it in the Summer, when peppers are at their flavor peak.  When people ask me about pepper paste I compare it to mustard. Like mustard pepper paste can flavor meats, spreads, stews, I use it in  marinades, for vegetables, sauces. You can really use it for anything, it makes everything taste better. Remember just like with  mustard, less is more. Pepper Paste is  concentrated so you really only need to use a little bit.

 

 

Red Pepper Cheese Rosemary Crostini (about 16 crostini pieces)
1 fresh rosemary, chopped
2tbl olive oil
prunes, slices, you can also use apricots, or you could try using walnuts or pecans
pepper paste, Homemade Red Pepper Paste
few slices of semi-hard cheese sliced into triangles, I used Edam Cheese
French baguette or Ciabatta bread, sliced

• In a small dish stir together finely chopped rosemary with olive oil. Using  mortar and pesto, crush the rosemary into the oil. Set aside.
• Preheat oven to 350. Toast the bread for 10 minutes or until crispy, lightly golden on the top.
• Spread pepper paste on top each toasted bread, layer cheese and piece of dry fruit.
• Drizzle rosemary oil on the top.
• Enjoy.