Pea cream soup

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into pieces. Wash marrowbone. Fry both briefly in hot fat. Add 2 litres of water, cook for about 1 hour and pour through a sieve. In the meantime knead flour, 1 egg yolk, 1-2 tablespoons cold water and salt. Cover and chill for about 30 minutes.

2. 2

   For the filling, peel and finely chop the onion. Steam in hot oil until golden brown. Add the minced meat. Season with dried thyme, salt and pepper. Stir in breadcrumbs and 1 egg yolk. Roll out the dough thinly on a floured work surface and cut out circles (approx. 5 cm Ø). Put some chopped filling in the middle of each circle. Fold over the circles and press firmly with a fork. Cook in boiling salt water for about 10 minutes. For the soup, drain the peas and puree them in the stock. Whisk 2 tablespoons of cream and the remaining egg yolk.

3. 3

   Put some chopped filling in the middle of each circle. Fold over the circles and press firmly with a fork. Cook in boiling salt water for about 10 minutes. For the soup, drain the peas and puree them in the stock. Whisk 2 tablespoons of cream and the remaining egg yolk. Add the rest of the cream to the soup, bring to the boil. Add whisked egg yolk to the soup and bring to the boil. Do not let it boil afterwards. Warm up the dumplings in it. Season soup with salt and pepper. Serve garnished with chopped parsley and steamed carrot slices as desired

4. 4

   Add the rest of the cream to the soup, bring to the boil. Add whisked egg yolk to the soup and bring to the boil. Do not let it boil afterwards. Warm up the dumplings in it. Season soup with salt and pepper. Serve garnished with chopped parsley and steamed carrot slices as desired

Nutrition Facts

KCAL
290 kcal

CARBS
27 g

FATS
14 g

PROTEINS
15 g