spring pea soup

i've been searching for the kind of peas i grew up with in hungary for a while now, they are easy to pop open and there are large crunchy sweet peas inside but you can not eat the shells. i just found out they are called french peas and are almost non existent in the us. so i opted for some fresh organic peas instead and enjoy the extra fiber the shells add and try to come as close as possible to one of my childhood favorites...

soup
1/2 onion
1 tbs earth balance vegan butter
1.5 lbs washed, cleaned and cut sugar snap peas
1 lbs carrots
4 cps of vegetable stock
6 cups of water
1/4 tsp tarragon
salt, pepper and paprika to taste
whole wheat spaetzle

melt the "butter" on medium heat and saute the onions until they became clear, then add the carrots and continue to cook for about 10 minutes stirring it frequently. Add the peas then the water and stock. Add the tarragon pepper and paprika to taste, and add the salt when the vegetables are almost done (they should be crisp and not overdone). It's always a good idea to add the salt almost at the end this way you will use less of it as the flavors will be more prominent by than. Serve with with whole wheat spaetzle.

whole wheat spaetzle.

1.5 cups of whole wheat flour
1 cup of water
1/4 cup of nutritional yeast
2 tbs canola oil
1 tsp salt

in a large pot boil some water with a pinch of salt and 1 tbs of oil. In a bowl mix all the ingredients together and let it rest for about 5-10 minutes. When your water is boiling either use a spaetzle board or hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Cook for 2 to 3 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.