Pull fresh peas out of the pods. To do this, break off the tips of the pea pods, remove the thread along the seam and open the pod. Wash the peas. Do not thaw frozen peas.
Cut the cleaned onion and washed leek into small pieces.
Heat the butter in a saucepan and sweat the onions and leeks for about 5 minutes. Add the chicken stock and bring to the boil. Add the peas and cook. Fresh peas also only need to cook for 7-8 minutes, depending on how long they have been picked. Because of the green color, please do not cover it while cooking. Stir once in between.
Puree the cooked soup and the fresh watercress very finely with the blender. If you like it very creamy, you can put everything through a fine sieve. Keep the soup warm until the snow dumplings are ready.
For the snow dumplings, beat the egg whites into very stiff egg whites. Carefully fold in the finely grated cheese. Now form 12 oval dumplings or balls with two wet tablespoons. I like to take the smaller teaspoons and get 8 dumplings per egg white.
Bring the milk to the boil in the meantime, put the snowflakes directly in and let them steep for 3-4 minutes. Don`t turn around. Drain in a colander.
Heat the soup again, but do not boil any more. Stir in the cream and season with salt and pepper and insert the dumplings.
Garnish with a few watercress leaves and pepper from the mill. Watercress is a medicinal and aromatic herb and can be used like freshly chopped parsley.
The cheese dumplings taste more intense when they are cooked in milk. This can still be used as a basis for a cheese sauce, sifted through. If you don`t like the smell and appearance of warm milk, you can simply cook the dumplings in water.
Ingredients
Print Recipe
Pin Recipe