BACKERBSENSUPPE Pea SOUP--( pea deep fried little dumplings f |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Pea soup, with peas that come from the baker-not from the farmer. If not, you will have to make them like Grandma did. Ingredients:
3 1/2 pints soup stock (homemade) |
1/3 cup finely chopped chives |
1/2 pint milk |
1 3/4 cups flour |
2 tablespoons lard or 2 tablespoons shortening |
1 egg |
3/4 teaspoon salt |
lard or shortening or vegetable oil, to deep fat fry |
Directions:
1. THE BACKERBSEN: Make a batter of the ingredients for the Backerbsen and put into a pastry tube.
2. Squeeze out small drops about the size of a pea into the cooking deep fat.
3. Fry to a golden brown.
4. They will expand to the size of a marble.
5. Dip out with a sieve, drain, set aside to cool.
6. Continue until all the batter is use.
7. THE SOUP: Bring soup to a boil, remove from heat, add Backerbsen, cover and let sit 3 to 5 minutes.
8. Garnish with chives and serve.
9. Millers German Cookbook.
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