Ingredients

• 4 c shelled peas (frozen)
• 4-1/2 c water
• 1 tsp brown sugar
• salt and pepper
• 1/2 c light Rhine wine
• 4-1/2 T butter
• 4-1/2 T flour
• Dumplings:
• 6 T butter
• 2 eggs
• 1/2 c flour
• 1/4 tsp nutmeg
• salt

Directions

1. Cook peas in the water and sugar til soft. Puree in blender, season with salt and pepper and stir in wine. Melt butter and stir in flour. Stir for 2 min. Stir in a cup or two of the hot soup and whisk til smooth. Add to rest of soup. Beat eggs with flour and beat in softened butter. Season with salt and nutmet. Drop batter into simmering soup by teaspoons full. When they float to top they are finished.

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