Summary

Ingredients

• 2 liters chicken broth or vegetable broth
• 500 g peas
• 3 egg (s)
• 50 g butter
• 100 g flour
• salt and pepper
• nutmeg

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Instructions

1. 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.
2. 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.