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Soup - Peas and Carrots Soup with Dumplings

By

From Rachael Ray Show

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Ingredients

  • 2 Tablespoons EVOO
  • 3 Tablespoons butter
  • 3 carrots sliced
  • 1 rib celery chopped
  • 1 oniob chopped
  • 1 bay leaf
  • 2 rounded Tablespons flour
  • One Quart Stock
  • l Cup Frozen peas
  • 2 Tablespoons parsley or chives
  • One 8 ounce box biscuit mix such as Jiffy made according to directions

Details

Preparation

Step 1

Heat EVOO and butter in a pot. Add the carrots, celery and onion. Cover the pot and cook till veggies soften. Then sprinkle the veggies with the flour and stir for a minute then whisk in the broth until thickened. Add the herbs to the mixed biscuit batter.

When soup is bubbling make small dumplings and drop onto the surface of the soup. Cover the pot and do not disturb the dumplings for at least 10 minutes. Serve.

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