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Pea Soup With Butter Dumplings

7 Jan

I had mentioned over on GoComics that we don’t eat meat in our house, and that I made my Pea Soup without it. One of the regular readers requested the recipe, so here it is. Enjoy!

6 tablespoons butter
2 eggs
½ cup flour
¼ teaspoon nutmeg
¼ teaspoon salt
4-1/2 cup water – see below
Soften the butter as much as possible short of melting it. Beat the eggs with the flour, salt, and nutmeg, then beat into the butter. Bring the water to a simmer, and drop the batter by half-teaspoons, four or five at a time.  (The eggs make the dumplings expand, so make them small. You don’t want barrage balloons here.)  When the dumplings have risen to the top, they will need another 5 minutes to cook before they are ready.  Lift out with a slotted spoon, and pile on a plate unto the soup is done

Measure the water from cooking the dumplings and add enough to bring it back to 4-1/2 cups. Add to the water:
4 cups shelled peas (1pound bag of frozen peas)
1 teaspoon brown sugar

Cook the peas in the water until they are quite soft – about ½ hour.
In another pot, melt 4 tablespoons butter, and stir in 4 tablespoons flour. Let the roux cook over a very low flame for a few minutes, stirring constantly.

Put this in the blender for a few moments; you’ll probably need to do this in batches. Pour a bit of the first batch into the roux and whisk until smooth. Add the rest of that blender-full and continue with the rest of the soup. Stir in 2 tablespoons of dry white wine. Now carefully return the dumplings to the pot and simmer a bit until they are heated through.
Serves 4.