2 Tbsps. Flour
1 1/2 tsps. Oil
6 cups Classic Chicken soup, strained
1 1/2 cups diced cooked chicken
Pinc of sugar
1 cup nondairy creamer
1 package frozen peas or frozen peas and carrots
3 egg yolks, beaten
over medium heat, blend flour and oil together in a 4-quart pot. Gradually stir in 3 cups of soup until smooth and creamy. Add remaining soup, chicken and sugar. Simmer 1 1/2 hours.
Add 3/4 cup nondairy creamer and frozen peas or frozen peas and carrots.
Beat egg yolks and remaining 1/4 cup of creamer together. Add 1/4 cup soup to egg mixture stir well and return to soup. Taste to check seasonings and correct if necessary. Serve with 2 Fancy Kreplach.
USE: 4-quart pot
YIELDS: 4 to 6 servings
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