German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)

Name: German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving
Ingredients: 6 oz Bacon; 2 tablespoons butter; 1 medium yellow onion; 10 cups beef broth; 14 oz frozen peas; 1 smoked ham hock; 2 large carrots; 1 large leek; 1 small celery root; 2 medium potatoes; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dried marjoram; 1/4 teaspoon dried thyme; Some chopped fresh parsley for garnish; For the Dumplings:; 1/4 cup butter; 1 cup all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
6
Course
Soup
Cuisine
German

German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)

Nevaeh Sloan

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

6 oz Bacon , diced
2 tablespoons butter
1 medium yellow onion , finely chopped
10 cups beef broth
14 oz frozen peas
1 smoked ham hock
2 large carrots , peeled and sliced
1 large leek , sliced, rinsed and drained
1 small celery root , aka celeriac, peeled and diced
2 medium potatoes , diced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
Some chopped fresh parsley for garnish
For the Dumplings:
1/4 cup butter , melted and at room temperature
1 cup all-purpose flour
3 large eggs
1/2 teaspoon salt
1/8 teaspoon ground nutmeg

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Instructions

In a large soup pot over medium-high heat, fry the bacon until done. Add the butter and onions and cook until soft and translucent, 5-7 minutes. Add all remaining ingredients and bring to a boil. Reduce the heat to medium-low, cover and simmer for 90 minutes.
Before the soup is done, making the dumplings: Bring a pot of lightly salted water to a boil. Combine all the ingredients in a stand mixer fitted with the paddle attachment. Beat on "2" (bread setting) for 8-10 minutes. Use a small spoon to scoop about 2 teaspoon's worth of dough at a time and drop the dumplings into the the boiling water. The dumplings will float to the bottom. Once the dumplings have floated to the top let them simmer another 5 minutes and then use a slotted spoon to remove them and add them to the soup. Let the dumplings simmer in the soup for another 5 minutes before serving. Add salt and pepper to the soup according to taste.Serve sprinkled with a little chopped fresh parsley.