in Soup Recipes

Pea soup with dumplings

updated

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Ingredients for 2 servings:

  • 400 ml milk
  • 100 ml cream
  • 2 small cans of peas (280 g each) or frozen peas
  • n. B. Vegetable stock powder
  • n. B. Nutmeg
  • e.g. salt and pepper
  • 2 eggs
  • 1 pinch of dry yeast
  • 125 g flour
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

great-grandma’s way

Combine the milk and cream in a saucepan and heat. Add the strained peas and bring to a simmer. Meanwhile, prepare the dumplings. Mix the eggs, dried yeast, salt, and flour into a dough. Spoon the dumpling dough into small, bite-sized balls and add them to the soup. Continue simmering the soup until the balls float to the surface. Season to taste with pepper, bouillon powder, and nutmeg.

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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.

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