2 c. young tender peas in pods
1/2 c. water
Sm. bunch summer savory
4 med. fresh potatoes
3 sm. fresh carrots
Salt to taste
2 tbsp. butter
2 hard cooked eggs
1/3 c. sour cream

Combine peas, water and summer savory in 2 quart sauce pot. Cook for 5 minutes. Add peeled, sliced fresh potatoes and whole small fresh carrots. Cover and cook 15 minutes or until vegetables are tender. Drain and remove summer savory. Add salt to taste, butter and finely chopped hard cooked eggs. Bring just to boil, stirring carefully. Remove from heat. Just before serving, add sour cream and stir in. Makes a lovely hot vegetable.