Peas and Carrot Soup April 9, 2011

This recipe came from a recent Rachel Ray magazine…Mike picked it out and I must admit, I was skeptical! BUT…not only is it very simple to make, but it is amazingly delicious! Who knew!? We liked it so much I’ve made it like three times since! It tastes a bit like pot pie filling but without the meat. It could easily be made vegetarian by swapping out the chicken stock for vegetable stock. The dumplings give it enough body to make it a meal.

 

Peas and Carrot Soup

2 tablespoons EVOO (extra-virgin olive oil)
3 tablespoons butter
3 carrots—peeled, halved lengthwise and thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt and pepper
1 fresh bay leaf
2 rounded tablespoons flour
One 32-ounce container (4 cups) chicken or vegetable stock (I used Chicken)
1 rounded tablespoon dijon mustard
1 cup frozen peas
2 tablespoons finely chopped fresh tarragon, dill or parsley
One 8-ounce box biscuit mix (about 2 cups), such as Jiffy Buttermilk Biscuit Mix, batter prepared according to package directions (I used low fat biscquick)

Method:

Heat a couple of tablespoons EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery and onion; season with salt, pepper and the bay leaf. Cover the pot and cook, stirring occasionally, until the carrots soften, 7 to 8 minutes. Sprinkle the flour on the vegetables and stir for a minute, then whisk in the chicken (or vegetable) stock until thickened. Stir in the mustard and peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.

Add the chopped fresh herbs to the biscuit batter and combine. When the soup is bubbling, form the batter into small dumplings using 2 spoons, then drop onto the surface of the soup. Cover the pot with a tight-fitting lid and cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup and dumplings to shallow bowls; discard the bay leaf.