Peas-and-Carrots Soup with Dumplings (Vegetarian)

For my Monday Night Special (the new name that I just now gave my attempt at creating a tradition of trying a new recipe every Monday evening) this week we tried this soup.  First, let me say, I am a lover of soup.  Lentil soup, split pea (Andersen's... yum!), tortilla, avgolemono (if you don't know, find a Greek restaurant nearby and check it out; you will not regret this decision) chicken noodle, and the list goes on.  The smooth texture, all the flavors mixed together, the warmth... all in all, soup was a great creation.  I can almost understand why Esau was willing to trade his birthright for a bowl of soup.  Almost.

Let me also say, Paulo hates soup.  Really, truly, this man does not like it.  I am not fully sure the reason behind that, but I think it boils down to this: I don't think he feels that he can get full on it, even if it is a hearty soup.  That being said, I must admit my soup pot I received for Christmas two years ago largely goes unused.  Sad to say, but it is the truth. 

But not anymore!  I have found two, yes two, soups that Paulo now likes.  And this one tops his list (yes, his list of TWO).  He actually had it for lunch the next day (Oh, how I love to sing the praises of leftovers!) and texted me to tell me that it was even more delicious the next day.  Honestly, I am not sure how that can be possible, but sure enough, that's what he says.  And he almost never sends a text to me during the day, so I guess it must have been worthy of it. 

So simple, so easy, and so delicious!  The best part is, it cost me under $5 to make, allowing enough for four servings.  And with most of the ingredients you probably already have at home, this is a no-brainer to make on a rainy day.  Or a sunny day, for that matter.

INGREDIENTS:

• 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
• 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

DIRECTIONS:

1. 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.
2. 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.

COST: $4.65      Per Serving: $1.17
Plus bread & butter with a small salad: $2