This is a great soup for early Spring, although I make it through the whole year thanks to frozen peas and dill... and this is rare dish that my whole family likes. Yes, my kids are very picky eaters.
Green peas are among early vegetables that my father produces in his garden. Their season is very short, and birds like to eat them too. But, the sweet taste of fresh peas and soft texture is something that you never forget. However, I am happy with frozen peas, I don't mind it at all. Even with frozen dill I am fine. This soup always goes with the dill, you should remember that.
Dumplings are addition of my hubby. His grandma used to make them. Although he is a meat-lover, he is a big fan of this vegetarian soup.
2 tablespoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced
2 large carrots, sliced
2lb frozen or fresh green peas
4-6 cups vegetable stock
Salt and black pepper to taste .
2 tablespoons fresh dill, chopped
8 tablespoons flour
1/2 teaspoon salt
Heat the vegetable oil in a large pot over medium heat. Add chopped onion, and after 3 minutes add minced garlic. In 1 minute put sliced carrots and cook for 2-3 minutes. Add green peas and stir to coat. Pour in vegetable stock. Increase the heat until soup starts to boil and cook on low heat with a lid on for 15-20 minutes. Season it and add fresh dill.
In the meantime make the dumplings. Beat the eggs and add flour, water and salt. Stir it until you get loose batter. With teaspoon scoop the batter for each dumpling and immerse it into cooking soup. Batter is sticky and it may take few seconds in the hot liquid for dumpling to detach from the spoon. Dumplings are ready when they pop up. It will take 5 minutes or so.
Serve it hot.
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