Economical Green Pea Family Soup with Egg Dumplings

Ingredients

• 1 quart shelled English peas
• 1 veal bone or 1/2 a chicken
• 1 gallon water
• Muslin bag
• 2 eggs
• 1 spoonful milk
• Flour
• 1 spoonful butter
• Lettuce heads for flavor (optional) must be taken out before dumplings are added

Directions

1. Boil veal bone or chicken in gallon of water for 2 hours.
2. Place 8 ounces of peas into a muslin bag and into stock until peas are perfectly done.
3. Skim out peas, meat and bone and add the rest of the peas to boil.
4. While those peas cook, pour the peas from muslin bag into a pan and mash smoothly.
5. Add eggs, spoonful milk, flour and spoonful butter to the mashed peas.
6. Make the batter into small round dumplings and gently drop into soup.
7. When dumplings boil to top the soup is ready to serve.

Source — Creole Cookery Book
Prepared by McKenzie Zachary
Louisiana Anthology
April 3, 2022