INGREDIENTS
1 serving
rye meal
1 serving
sheeps milk cheese
1 tbsp
canola oil
1 1/2 cups
onion
1 cup
carrot
1/2 cup
celery
1
garlic clove
1/4 cup
flour
1/4 tsp
kosher salt
1/4 tsp
black pepper
4 cups
chicken stock
2 cups
chicken breast
1 cup
peas
3/4 oz
herbs
1 cup
flour
1 tsp
baking soda
1/4 cup
butter
1/3 cup
buttermilk