in Germany, Soup Recipes

Peas and dumplings

updated

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Ingredients for 3 servings:

  • 1 tbsp lard
  • 100 g bacon, fattier
  • 1 small onion(s)
  • 300 g peas, frozen (or fresh if homegrown)
  • 1.2 liters of water
  • 200 g spelt flour (wholemeal)
  • 2 eggs
  • 200 g sausage, air-dried (Ahle sausage)
  • 4 sprigs of parsley
  • Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the fatty bacon and onion. Heat the lard in a saucepan and fry the bacon and onions until translucent. Pour in the water, add the peas and chopped parsley. Let it simmer briefly over medium heat. Season with salt. Crumble the flour, eggs, and a pinch of salt. Cut the sausage into small pieces and stir into the broth. Simmer for about 10 minutes over low heat. The flour will make the soup slightly creamy. The soup tastes best reheated.

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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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