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1
In a large, heavy bottomed pot, Melt the butter and add the leeks and the garlic. Saute until softened, about 7-8 minutes, stirring frequently so the leeks don't color.
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2
Add the chicken stock, pasta, and carrots and simmer for 5 minutes, then add the rest of the vegetables apart from the peas, and simmer for 2-3 more minutes. Add the peas a few minutes before serving.
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3
While the soup is simmering, in a blender pulse the cream with the basil and the tarragon until light and frothy. Don't overblend or you will make butter! (this isn't a disaster, still add it to the soup if that happens, it will taste the same)
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4
Season the soup with salt and pepper, and add juice from the lemon to taste. Add a dollop of the basil tarragon cream just before serving.
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5
In a food processor, pulse the bread into fine bread crumbs. Add the scallions, chicken, salt, a good grind of black pepper, and egg, and blend until you see no pieces larger than a pea.
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6
Add the cheese and cream and pulse until you have a smooth-ish puree, it doesn't need to be perfectly smooth, but together.
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7
If you are adding to your minestrone, the time to add it is with the pasta and carrots. Use two spoons to form teaspoon-sized oval shaped dumplings and drop them into the soup. It helps if you dip the spoons into cold water as you work.
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8
The dumplings should simmer in the soup for at least 10 minutes. when they are done they are puffed up and have a springy,bread-like consistency at the center.
