Pea soup with sponges

Ingredients for 4 servings:

• 30 g butter
• 250 ml milk
• 125 g flour
• 1 pinch of salt
• 1 pinch of nutmeg
• 2 eggs
• 1 onion(s)
• 40 g butter
• 750 ml water
• 300 g peas
• Vegetable broth, instant

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

For the broth, dice 1 onion and sauté in 40g butter until translucent. Pour in the water, season with vegetable broth, add the peas, and cook until tender. For the dumplings, bring 30g butter to a boil in the milk and mix with 125g flour, a pinch of salt, and a little nutmeg. Important! Let the mixture cool thoroughly and then whisk in 2 eggs. Then, using a spoon, scoop out dumplings from the dough, drop them into the soup, and let them stand for about 10 minutes.