German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)
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5
2 reviews
Excellent
German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 6 oz Bacon , diced
- 2 tablespoons butter
- 1 yellow onion finely chopped, medium
- 10 cups beef broth
- 14 oz peas frozen
- 1 ham hock smoked
- 2 carrot peeled and sliced, large
- 1 leek sliced, rinsed and drained, large
- 1 celery root aka celeriac, peeled and diced, small
- 2 potato diced, medium
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon marjoram dried
- 1/4 teaspoon thyme dried
- parsley chopped fresh for garnish
- For the Dumplings:
- 1/4 cup butter , melted and at room temperature
- 1 cup all-purpose flour
- 3 egg large
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
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.
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Overall Rating
5
2 reviews
Excellent
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