Ingredients:
- 2 tablespoons EVOO (extra virgin olive oil)
- 3 tablespoons butter
- 3 carrots, peeled, halved lengthwise, thinly sliced ( I chopped, much easier!)
- 1 rib celery, chopped
- 1 medium onion, chopped
- salt & pepper
- 2 rounded tablespoons flour
- 32 oz. or 4 cups chicken or vegetable stock ( I used veggie)
- 1 rounded tablespoon dijon mustard
- 1 cup frozen peas
- 2 tablespoons tarragon, dill, or parsley ( I used parsley)
- 8 oz. or 2 cups prepared biscuit mix (you'll need milk for this)
( I didn't use all these ingredients; I had no celery or onion and I forgot to add the mustard)
Directions:
- Heat EVOO on med high heat in a soup pot. Add butter, melt. Add veggies, season with salt and pepper, cover pot, cook stirring occasionally until carrots are soft about 7-8 minutes.
- Sprinkle flour, stir. Whisk in stock until thickened.
- Add herbs to batter, combine, form batter into dumplings using 2 spoons. Drop into bubbling soup, cover pot, cook, stir until firm about 8-10 minutes.
Finished product:
Thoughts:
I loved this soup! It was sooo good and I'm not a huge soup person or a fan of carrots but this was delicious. My version was pretty thick; you can add water if you want it thinner. It was also super quick and easy to make. Husband loved it too! I WILL be making this one again.
"This may be what's for dinner" ;-)
Love,
Jessica
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