Freshly shelled green peas make a fantastic, refreshing soup. It’s even richer when cooked with wheatlet dumplings.
You can make an unbeatably delicious green pea soup from freshly shelled vegetables and adding some homemade dumplings. The soup is the best if cooked with homemade stock, but if you don’t have any available, cubes will do as well.
Ingredients for 4 servings
- 500 g shelled green peas
- 1 l soup stock
- 1 carrot
- 1 bunch parsley
- 1 tablespoon oil
For the dumplings
- 4 tablespoons wheatlets
- 2 tablespoons oil
- 1 small egg
To make the dumplings, mix the beaten egg with the salt, wheatlets and oil and leave to rest for half an hour.
In the meantime, shell the peas and peel and dice the carrots. Sauté both in a tablespoon of hot oil for a minute or two, then add the stock.
Season with salt and pepper, and when the soup comes to the boil, reduce the heat to low and cook the vegetables until tender, for about 20 minutes.
When they are almost done, shape the dumplings with a spoon and lower into the soup. When they have risen to the surface, cook them for a few minutes more, then sprinkle the soup with chopped parsley and remove from the heat.