German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)
Ingredients
- 6 oz bacon , diced
- 2 tablespoons butter
- 1 medium yellow onion , finely chopped
- 10 cups beef broth
- 14 oz frozen peas
- 1 smoked ham hock
- 2 large carrots , peeled and sliced
- 1 large leek , sliced, rinsed and drained
- 1 small celery root , aka celeriac, peeled and diced
- 2 medium potatoes , diced
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- Some chopped fresh parsley for garnish
- For the Dumplings:
- 1/4 cup butter , melted and at room temperature
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
Instructions
- In a large soup pot over medium-high heat, fry the bacon until done. Add the butter and onions and cook until soft and translucent, 5-7 minutes. Add all remaining ingredients and bring to a boil. Reduce the heat to medium-low, cover and simmer for 90 minutes.
- Before the soup is done, making the dumplings: Bring a pot of lightly salted water to a boil. Combine all the ingredients in a stand mixer fitted with the paddle attachment. Beat on "2" (bread setting) for 8-10 minutes. Use a small spoon to scoop about 2 teaspoon's worth of dough at a time and drop the dumplings into the the boiling water. The dumplings will float to the bottom. Once the dumplings have floated to the top let them simmer another 5 minutes and then use a slotted spoon to remove them and add them to the soup. Let the dumplings simmer in the soup for another 5 minutes before serving. Add salt and pepper to the soup according to taste.Serve sprinkled with a little chopped fresh parsley.
Tried this recipe?Let us know how it was!