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:
- For the soup: Fry bacon in a stock pot over medium-high heat.
- Add butter and onions and cook until onions are soft, about 5 to 7 minutes.
- Add remaining soup ingredients and bring to a boil.
- Then reduce heat to medium-low and simmer, covered, for 90 minutes.
- For the dumplings: In a large saucepan, add water and a little salt, and bring to a boil.
- In a stand mixer with the paddle attachment, combine all the ingredients on a low setting for 8 to 10 minutes.
- Scoop about 2 teaspoons of the dumpling dough into the boiling water.
- 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.
- Simmer soup for 5 more minutes.
- Add salt and pepper to taste and serve sprinkled with fresh parsley.
Recipe from Daring Gourmet
Posted on Fantastical Sharing of Recipes