Pea cream soup with bacon noodles

Name: Pea cream soup with bacon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 25 g Butter or margarine; 600 g frozen peas; 1 l Vegetable broth (instant); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 50 g Flour; 1 egg (size M); 25 g finely diced ham; 7-10 Tbsp Pepper; 1 pinch Sugar; 125 g Fresh cream; 7-10 Tbsp Chives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
25 g Butter or margarine
600 g frozen peas
1 l Vegetable broth (instant)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
50 g Flour
1 egg (size M)
25 g finely diced ham
7-10 Tbsp Pepper
1 pinch Sugar
125 g Fresh cream
7-10 Tbsp Chives

Directions

1
Peel and finely chop the onion. Heat 10 g fat and fry the onion until transparent. Add peas, except some for garnishing. Deglaze with broth, bring to the boil, cover and leave to stand for about 15 minutes.
2
In the meantime heat milk, 15 g fat, salt and nutmeg. Add the flour and stir until the mixture separates from the bottom of the pot as a lump. Stir in egg. Add diced ham. Using 2 teaspoons dipped in cold water, cut off 12 dumplings and leave to stand in boiling water for about 10 minutes.
3
Mash the peas in the vegetable stock. Season to taste with salt, pepper and sugar. Stir the crème fraiche carefully into the soup. Serve pea soup with ham noodles and the rest of the peas and garnish with chives.