German Pea Soup with Egg Dumplings

What you need:

For the soup:

    • 6 oz. bacon
    • 2 Tbsp. unsalted butter
    • 1 medium yellow onion, diced
    • 10 cups beef broth
    • 14 oz. frozen peas
    • 1 smoked ham hock
    • 2 large carrots, peeled and sliced
    • 1 large leek, rinsed and sliced
    • 1 stalk celery, diced
    • 2 medium potatoes, diced
    • 1 bay leaf
    • 1/2 tsp. salt
    • 1/4 tsp. ground black pepper
    • 1/2 tsp. dried marjoram
    • 1/4 tsp. dried thyme
    • Chopped fresh parsley, for garnish

For the Dumplings:

    • 1/4 cup unsalted butter, melted and cooled to room temperature
    • 1 cup all-purpose flour
    • 3 large eggs
    • 1/2 tsp. salt
    • 1/8 tsp. ground nutmeg

Directions:

    1. For the soup: Fry bacon in a stock pot over medium-high heat.
    2. Add butter and onions and cook until onions are soft, about 5 to 7 minutes.
    3. Add remaining soup ingredients and bring to a boil.
    4. Then reduce heat to medium-low and simmer, covered, for 90 minutes.
    5. For the dumplings: In a large saucepan, add water and a little salt, and bring to a boil.
    6. In a stand mixer with the paddle attachment, combine all the ingredients on a low setting for 8 to 10 minutes.
    7. Scoop about 2 teaspoons of the dumpling dough into the boiling water.
    8. Once the dumpling dough floats to the top simmer for 5 more minutes. Then remove with a slotted spoon and add them to the soup.
    9. Simmer soup for 5 more minutes.
    10. Add salt and pepper to taste and serve sprinkled with fresh parsley.

Recipe from Daring Gourmet

Posted on Fantastical Sharing of Recipes