Peas Soup   w/ Dumplings

Soup:

1 lb. frozen peas

2 carrots

1 parsnip

Bunch of parsley

1 teaspoon pepper

1 small red onion. Chopped

¼ cup sunflower seeds

8 cups water

 

Dumplings:

3/4 CUP MILK

1/4 TEASPOON SALT

1/4 CUP CREAM OF WHEAT CEREAL, UNCOOKED

1 EGG, LIGHTLY BEATEN

1 TABLESPOON BUTTER

1/2 TEASPOON DRIED PARSLEY FLAKES

 

Replace these dumplings with Matzo Balls (kneidlach)

 

Dumplings:

COMBINE milk and salt in medium saucepan. Bring to boil on medium-high heat. Gradually add cereal, stirring constantly until well blended. Reduce heat to medium; cook 1 to 2 min. or until thickened, stirring constantly. Remove from heat.

ADD egg, margarine and parsley; mix well.

DROP 10 heaping tablespoonfuls of dough into large pot of simmering soup or stew; cover. Cook 8 to 10 min. or until dumplings have doubled in size and are no longer doughy in centers.

Note: To ensure light and fluffy dumplings, leave the pan covered until the cooking time is almost complete. Checking them too early can cause them to deflate.

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