Regional specialties from Lower SaxonySummer recipes

Pea soup from Hanover

This hearty stew from Lower Saxony is served with semolina dumplings (Schwemmklößchen).

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Plate with Hannöversche pea soup

Recipe Hannöversche pea soup

A soup with dumplings.
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Course: soups
Cuisine: Northern Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 55 minutes
Servings: 4

Ingredients & Shopping list

Semolina dumplings

  • 100 g durum wheat semolina
  • 250 ml milk
  • 30 g butter
  • 2 eggs
  • sugar
  • salt

Pea soup

  • 600 g peas
  • 250 g carrots
  • 200 g parsley root
  • 1,5 l vegetable broth
  • 50 g butter
  • 1/2 bunch flat leaf parsley

Preparation

  • Bring the milk to the boil with the butter, sugar and salt. Reduce the heat, stir in the semolina and leave to swell.
  • Then transfer the semolina dough into a bowl, stir in one egg and after the mixture has cooled down a bit, stir in the second egg.
  • Now boil water with a little salt in a large pot. Form small dumplings from the semolina dough and boil them in water for 15 minutes. Place on a greased plate and let cool.
  • To make the pea soup, bring the stock to the boil in a large pot, add the peas and simmer for 10 minutes.
  • Dice the carrots and parsley root and add to the peas in the pot with the butter.
  • Finely chop the washed parsley.

Tips & Hints

Arrange the soup in a deep dish, add semolina dumplings and garnish with parsley.
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