1 tbsp olive oil
1 large brown onion, finely diced
150g pancetta or speck, cut into lardons
200g stale white sourdough, diced
½ cup gouda cheese, grated
½ cup plain flour
Handful flat leaf parsley, grated
2 cup frozen peas
1 cup vegetable or chicken broth
40g unsalted butter
Parmesan, finely grated
Baby red vein sorrel, optional
In a medium sized pot, place the olive oil and onion and a good pinch of salt and cook over medium heat for 3 minutes, to soften.
Remove half the onions and set aside.
Add half the pancetta to the pan and continue to cook for 2-3 minutes to caramelise the pancetta.
Set aside to cool.
Meanwhile, place the sourdough into a bowl and add the milk, some salt, pepper and mix to allow the bread to soak up the milk and fall apart.
Let this sit for 10 minutes, then add the onion/pancetta mix
Add the eggs, cheese, flour, parsley and adjust the seasoning.
Let this sit in the fridge for at least 30 minutes to firm up.
While that happens, place the reserved onion, peas, the heated stock in a blender with a little salt and pepper.
Blend to a smooth, thick soup then set aside.
Bring a large pot of lightly seasoned water to the boil.
Divide the dumpling mix into 10 balls and poach in the boiling water for 5 minutes.
Carefully remove with a slotted spoon to a shallow bowl.
While the dumplings poach, cook the remaining pancetta in a small saucepan with the butter to crisp up.
To serve, pour some pea soup into the bottom of two bowls and top with the Canederli.
Spoon some crisped pancetta and any butter then finish with black pepper, parmesan and baby herbs.