Economical Green Pea Family Soup with Egg Dumplings

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a quart of shelled English peas for a large family, but if for a small family a pint will do. Put on the fire a veal bone or half a chicken; if a pint only of peas is used add any broiled steak, bones, nice scraps, or a small beef marrow bone; set it on the fire with a gallon of water and let it boil two hours. Then tie up in a muslin bag, one coffeecupful of the green peas; let the others stand in a cool place until wanted. Put this bag of peas into the pot with the beef and chicken stock, and let them boil until the peas are perfectly done. Skim out the peas, meat and bones, and add the rest of the peas, and let them boil gently. While these are cooking pour the peas in the bag into a pan and mash them smoothly; then add to them a batter made with two eggs, a spoonful of milk and flour. Add to the boiling peas a spoonful of butter and a little eschalot, if the flavor of onion is liked; then drop the batter in gently, a little at a time, in small round dumplings, and when they boil up your soup is ready to serve. This is an excellent spring soup, and is improved by adding lettuce heads, but they must be taken out before the dumplings are put in, as they give a dark color if left in too long.