Fresh pea soup with butter dumplings. A real harbinger of spring! The
quart of shelled peas cost $8 at the farm stand, but well worth it to
save me from shelling 4 pounds of peas......
The peas are simmered, then pureed with white wine, salt & pepper.
Thickened with a roux. That's it. Then to make it something really
special, it gets buttery dumpings. I made them teeny-tiny. The recipe
came from The Vegetarian Epicure.
(It's warm, but stormy and grey and rainy, so still good soup weather.
Especially for a springy light soup like this one. Wish I could afford
to make it more often!)
Alongside we had a sautee of lightly carmelized onions, jarred roasted
red pepper strips, corn, hominy, garlic and cumin seed. This came out
reallt well. The remainder will go into quesadillas tomorrow, with some
guac.
We also had King's Hawaaiin Sweet Rolls, and a fresh fruit salad of
oranges, papaya, mango, and toasted coconut.
I love spring!