Pea Soup with Sponge
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters chicken broth or vegetable broth
- 500 g peas
- 3 egg (s)
- 50 g butter
- 100 g flour
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- In the broth (either homemade or ready-made), simmer the peas until they are cooked through. Make a batter out of butter, eggs and flour. Season with salt, pepper and nutmeg.
- Cut the dumplings with a teaspoon and let them slide into the broth. When the sponges (pronounced in Hessian: Schämmscher) swim on top, let them steep for another 5 minutes.
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