Fresh pea soup with semolina dumpling

Ingredients

Directions

1. 1

   Wash the meat and let it drip off. Peel and halve the onion and fry it in a large pan without fat for about 5 minutes on the cut surface until dark. Add 2-2 1/2 litres of water, bay leaf, cloves, 2 tsp. salt and peppercorns and bring to the boil.

2. 2

   Add the meat and simmer at medium heat for about 2 hours. In between, skim off the resulting foam with a skimmer. Clean the soup greens. Peel carrot, parsley root and celery.

3. 3

   Chop the celery roughly, up to 1/3. Cut leek, carrot and parsley root roughly into pieces and wash. Wash lovage. Add vegetables and lovage to the meat about 1 1/2 hours before the end of the cooking time.

4. 4

   Peas in shell. For the semolina dumplings, bring milk, fat, some salt and sugar to the boil. Add semolina and stir with a wooden spoon until the mixture comes off the bottom of the pot. Put the mixture into a bowl and let it cool down for about 2 minutes.

5. 5

   Stir in the eggs one by one. Bring a pot with plenty of salted water to the boil. Take 2 teaspoons of the semolina mixture, cut it off and put it into the hot water. Bring to the boil briefly and simmer at low heat for 15-20 minutes.

6. 6

   Remove the dumplings with a skimmer and drain well. Peel and wash the carrots, quarter them lengthwise and cut into slices. Peel, wash and chop the potatoes. Cut the rest of the celery into fine cubes.

7. 7

   Pour the stock through a fine sieve and measure out about 2 litres. Bring the stock to the boil. Add potatoes, carrots and celery and cook for about 15 minutes. Add peas about 10 minutes before the end of cooking time. Cut meat into cubes.

8. 8

   Add semolina dumplings and meat cubes to the stock and heat. Wash parsley, shake dry, pluck leaves from the stalks and chop. Arrange the soup and sprinkle with parsley.