Sludge soup – sweet tasting

Ingredients for 4 servings:

• 1 gr. can/n peas approx. 800 g filling weight
• 30 g butter
• 5 sprigs of parsley
• 2 ½ tsp sugar
• Water
• 2 tsp flour
• 150 ml water
• 2 eggs
• 1 pinch of salt
• 1 pinch(s) of sugar
• 70 g flour

Instructions

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

The soup comes from the Eichsfeld region of Lower Saxony.

Place a sieve over the saucepan and strain the peas from the can into it. Collect the pea liquid in the saucepan. Set the sieve and peas aside. Fill the empty can completely with water and pour the water into the saucepan. Heat the liquid to medium heat. At the same time, whisk the eggs in a small bowl and add a pinch of salt and a pinch of sugar. Now gradually add the flour (approx. 70 g) and stir the dough repeatedly until smooth to create a moist spaetzle dough. When the liquid starts to boil, wrap the dough around a teaspoon and, using your finger, let it plop into the hot water. This will create small dough balls that will rise to the surface when cooked. When the dough balls are cooked, add the peas to the dough balls in the saucepan. Add a little water (about 150 ml) to the bowl you used to make the dumplings and stir in 2 teaspoons of flour, blending the remaining dough from the bowl with the water and flour. Add this mixture to the saucepan and thicken the soup. Bring the soup to a boil and turn off the stove. Put the butter in a small saucepan and melt it on the stove. Add the melted butter to the soup. Chop the parsley and add it to the soup. Finally, add the sugar and add more sugar if desired. This is a sweet-tasting soup. Salt is only subtly present in the dumplings.