Green Pea Soup with Egg Drop

Once the craziness of the day's activities and responsibilities settled down, I started to think about what I could possibly make for dinner. Then I remembered that bag of frozen green peas in the deep freezer. I ran out to the garage and opened that door and grabbed the bag of peas. Back in the kitchen I put together this soup that my mom used to whip up in the winter months, usually for a Sabbath dinner. It was easy to heat up after church on Sabbaths. Add a warmed up dinner roll and you have a fairly simple and complete vegetarian meal. Like most of my childhood dishes, no recipe comes with this, you just have to eyeball it!

1 large bag of frozen peas
4 medium yellow-flesh potatoes, cut into 1" pieces (or whatever size you like)
low-sodium vegetable bouillon - I used 4 squares for a large Dutch oven sized pot
Water - Enough to fill your pot (like I said, you have to eyeball it)
2 medium onions, chopped
3-4 cloves garlic, minced
Olive oil
1/2 tsp curry powder
1/2 tsp turmeric
Sprinkle of sage

For Egg Drop:
1 cup all-purpose flour
3/4 tsp salt
2 eggs
a bit of water (again, as I said, eyeball it!)

Okay, to start with you want to cook up the onions in the olive oil until they're glassy-looking. Add the minced garlic and cook another couple of minutes. Then add the water and bouillon. At this point you can add whatever flavourings you want. Today I decided to add some curry powder and turmeric. Mom would NEVER have done this - she'd be shocked if she knew!!! I also added some chopped potatoes to give it some "thickness". Mom never used potatoes in this soup but it turned out quite nice so I'm making it this way from now on! (sorry Mom!)

Before adding the curry powder - looks wicked huh? And yes, that's the veggie bouillon floating around, melting in the middle of the pot!

Now, with the curry, turmeric and sage.

Throw in the frozen peas and let everything simmer for 20-30 minutes.

Season to taste.

Now make the egg drop. Start with the flour in a medium-sized bowl. Add the salt, swish it around a little. Add the eggs and then add enough water to make a thick dough. I used a whisk to make sure there were no lumps in it. Then slowly pour into the simmering soup while stirring gently. I like to have lumps of egg drop, none of this runny stuff swimming around in the broth! The egg drop I made today could probably have been slightly thicker - next time!

Nice and thick - I'd like it even thicker next time

And the final product - okay, maybe it doesn't look so great but it's sure yummy!

Anyway, this is what my sister, brother and I grew up on. It was always delicious!

Enjoy!