John Myers
Ingredients for 4 servings:
- 500 g peas, fresh, cleaned or frozen peas
- 1 stalk(s) leek
- 1 m.-sized onion(s)
- 1 tbsp butter
- 1 liter chicken broth
- 2 bunch watercress
- Salt
- Pepper, black or white
- 150 ml cream or double cream
- 2 egg whites
- 75 g cheese (Emmenthaler), grated
- 600 ml milk
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
Shell fresh peas from their pods. To do this, snap off the ends of the pea pods, remove the string along the seam, and open the pod. Wash the peas. Do not thaw frozen peas. Cut the peeled onion and washed leek into small pieces. Heat butter in a saucepan and sauté the onion and leek for about 5 minutes. Add the chicken stock and bring to a boil. Add the peas and cook. Fresh peas only need to cook for 7-8 minutes, depending on how long they were picked. Because of their green color, do not cover while cooking. Stir occasionally. Purée the cooked soup and the fresh watercress very finely with a hand blender. If you like it extra creamy, you can also pass everything through a fine sieve. Keep the soup warm until you are ready to make the snowballs. To make the snowballs, beat the egg whites until very stiff peaks form. Carefully fold in the finely grated cheese. Now, using two wet tablespoons, form 12 oval dumplings or balls. I like to use the smaller teaspoons and get 8 dumplings per egg white. Meanwhile, bring the milk to a boil, add the snowflakes directly, and let them simmer gently for about 3-4 minutes. Do not turn them over. Drain in a sieve. Reheat the soup, but do not boil. Stir in the cream, season with salt and pepper, and add the dumplings. Garnish with a few watercress leaves and freshly ground pepper. Watercress is a medicinal and aromatic herb and can be used like freshly chopped parsley. The cheese dumplings taste more intense when cooked in milk. This can be sieved and used as a base for a cheese sauce. If you don’t like the smell and appearance of warm milk, simply cook the dumplings in water.
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