Pod lump

Ingredients for 4 servings:

• 500 g ribs or beef
• 1 ½ liters vegetable broth
• 200 g soup vegetables
• 750 g pea pods or young peas
• some butter
• some flour
• 300 g white bread, stale or rolls
• Milk
• 3 eggs
• nutmeg
• salt and pepper
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Pea soup with meat and white bread dumplings

Add the ribs to the broth and simmer for about 1 hour. Clean and dice the vegetables, add them, and continue simmering until everything is cooked through. Remove the meat, remove from the bone, and cut into small cubes. Add the pods or young peas to the pot, add the meat, and simmer until the pods are al dente. Melt the butter in a pan, add the flour, and make a roux. Thicken the broth with the roux. Pour hot milk over the white bread and let it soften. Then knead in the eggs until you have a dough that’s easy to shape. Season the mixture with nutmeg, salt, and pepper, and form small dumplings or scoop them out with a spoon. The dough is perfect when the dumplings don’t fall apart in the soup. Let the dumplings cook in the soup for about 10 minutes. If desired, season the finished pod lump with a little vegetable stock and freshly ground pepper and sprinkle with freshly chopped parsley.