Pea Cream Soup |
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This Pea Cream Soup is made with |
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Finely chop onion and parsley and sauté lightly in oil. Sprinkle with 1 tbsp. flour and stir in the vegetable broth. Add peas and simmer for 20 minutes. Add dumplings or wieners. Season and simmer 10 more minutes. In a blender puree the broth with half the peas into a cream soup. In a small bowl mix a little soup with the cream / sourcream and the egg yolk and add to the soup. Do not boil the soup any more, otherwise the egg will curdle.
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500 g |
fresh green peas | ||
1 |
onion | ||
1 |
bunch flat-leaf parsley | ||
250 g |
cream or sourcream | ||
1.5 liter |
vegetable broth fresh or | ||
| made with bouillon cube | |||
1 |
egg yolk | ||
| oil, flour, salt, pepper and | |||
| nutmeg dumplings (Spaetzle) | |||
| or wieners | |||
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