Peas and lumps

Ingredients for 4 servings:

• 1 gr. can/n peas, or 500 g frozen or fresh peas
• 1,300 ml vegetable broth
• 3 large potatoes
• 3 tbsp Flour, Type 405
• 1 m.-sized egg(s)
• 1 pinch of salt
• 1 pinch of nutmeg
• 1 jar Bockwürste, (Vienna, Frankfurt…)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

a filling, delicious soup based on a recipe from my grandmother in the Schaumburg region

Peel and dice the potatoes, add them to the boiling vegetable stock, and simmer for about 15 minutes (test for doneness). If using fresh or frozen peas, cook them with the potatoes. Drain canned peas (my kids’ favorite and also called for in the original recipe) and heat them up in the stock the potatoes were already cooked in. In the meantime, mix the flour, egg, and a little water into a thick paste that slowly runs off a spoon. Season with salt and nutmeg. Bring the soup to a boil and, using a tablespoon, drop the batter into portions where the soup is boiling most vigorously; this will create lumps (they look like little clouds). When all the batter is used up, stir the soup, slice the sausages, and heat them up in the soup, let them simmer for a while, and season with salt if desired.