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