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