Snap Peas

               Easy Peasey Salad Soup

Adapted by Missy Bly from The Vegitarian Epicure

 

Components:

1 head of lettuce

1 bag of frozen peas or farm fresh hulled

1 small onion

2 tbs butter

1 cup chicken broth

¼ cup milk (or so)

 

Dumplings:

2 cups flour

½ tsp salt

1 tsp baking powder

3 tbs butter

2 eggs

½ cup milk

 

Creation:

Make dumplings by mixing dry ingredients first rub butter into the flour mix, mix eggs and milk together and then mix with the dry.  Drop spoonfuls of the dough into boiling water until they float to the surface—strain out and add to soup.

 

Saute  peas, salad, and chopped onion in 2 tbs of butter until wilted.  Add about 1 cup of chicken broth, a dash of white peeper and salt.  Puree and add  ¼ cup of milk until it is the right consistency.

 

Bon Appetite!