KITCHEN GARDEN SOUP

l onion chopped
3 ribs celery, chopped
2 large boiling potatoes (about l lb.)
l bay leaf
3 lemon thyme or regular thyme sprigs
7 tbsps. butter
8 cups chicken broth
l-l/2 lbs. sugar snap peas or snow peas, trimmed & strings discarded
For the “Bread Omelets”
l/2 cup fine fresh sourdough bread crumbs
l tbsps. finely chopped fresh parsley leaves
l garlic clove
2 large eggs, beaten slightly
2 tbsps. vegetable oil
In a kettle combine onion, celery, potatoes, peeled & chopped, bay
leaf, & the thyme with the butter, cover the mxiture with a buttered
round of wax paper & the lid & cook it over mod. heat for l5 mins.
Add the broth, bring to boil & simmer for l5 mins. or until veggies
are tender. Add the peas, simmer mixture for 3 mins. & discard bay
leaf. In blender puree mixture in batches. Strain puree thrugh a
fine sieve into kettle, cleaned, pressing hard on the solids, season
soup with s&p & keep warm.
Make the “bread omelets”: In food processor blend together bread
crumbs, parsley & garlic; transfer mixture to a bowl & whisk in the
eggs. In a large skillet heat the oil over mod-high heat until it is
hot but not smoking & in it fry l/2 tsp. of the batter for l mins.
or until the “omelets” are cooked through & puffed slightly.
Divide the omelets among 6 bowls, ladle the soup over them & garnish
it with additional thyme sprigs if desired.
Makes about l0 cups, serving 6.