in Germany, Soup Recipes

Butternut squash soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 gr. can/n peas, green (or frozen)
  • 2 liters vegetable broth (homemade or instant)
  • 2 tbsp parsley
  • 4 eggs
  • 4 tbsp water or milk
  • 8 tbsp flour
  • 4 tbsp breadcrumbs (alternatively 1 small diced stale bread roll)
  • nutmeg
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

regional cuisine of Northern Hesse

Bring the vegetable stock to a simmer and pour in the peas. Combine the egg, water, flour, breadcrumbs, nutmeg, pepper, and a pinch of salt. Stir into a batter that drips heavily from the spoon. Be careful when adding the water. The amount of water depends on the size of the eggs. Thicken with breadcrumbs if necessary. Using a teaspoon, drop small dumplings into the simmering soup (Klätcherchensuppe). Cook for another 5 minutes. Sprinkle with chopped parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Amaranth bread with sesame

crumbly pasta salad variant 2