in Soup Recipes

Pea soup with sponges

updated

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Ingredients for 4 servings:

  • 2 liters of chicken broth or vegetable broth
  • 500 g peas
  • 3 eggs
  • 50 g butter
  • 100 g flour
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Hessian court

Simmer the peas in the broth (either homemade or store-bought) until tender. Make a dough with butter, eggs, and flour. Season with salt, pepper, and nutmeg. Scoop out dumplings with a teaspoon and lower them into the broth. When the sponges (pronounced “Schämmscher” in Hessian) float to the top, let them simmer for about 5 minutes.

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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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