Regional specialties from Lower SaxonySummer recipes

Pea soup from Hanover

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

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


  • 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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