🍽️ Pea Soup with Crispy Potato Dumplings

Name: Pea Soup with Crispy Potato Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g frozen peas; 1 onion; 1 tbsp butter; 0.75 l vegetable broth (from a jar); 100 g starchy potatoes; 150 ml whipping cream; 1 bunch sorrel; salt; pepper; 300 g starchy potatoes; 0.25 l vegetable broth (from a jar); 30 g grated parmesan; 2 egg yolks; 2 bunches sorrel; salt; pepper; butter (for the baking sheet)

290 kcal · 30 min · 4 servings

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Ingredients

500 g frozen peas
1 onion
1 tbsp butter
0.75 l vegetable broth (from a jar)
100 g starchy potatoes
150 ml whipping cream
1 bunch sorrel
salt
pepper
300 g starchy potatoes
0.25 l vegetable broth (from a jar)
30 g grated parmesan
2 egg yolks
2 bunches sorrel
salt
pepper
butter (for the baking sheet)

Instructions

1. Peel the potatoes and cut them into small cubes.
2. Place the potato cubes in a pot with the vegetable broth.
3. Bring the broth to a boil and cook the potatoes for about 20 minutes.
4. Let the peas thaw.
5. Peel the onion and dice it finely.
6. Heat the butter in a pot.
7. Sauté the onions and peas in the butter for about 5 minutes.
8. Pour the vegetable broth over the onions and peas.
9. Peel the cooked potatoes and cut them into fine cubes.
10. Add the potato cubes to the soup.
11. Let the soup simmer for about 15 minutes.
12. Place the cooked potatoes in a sieve and let them drain.
13. Press the potatoes through a potato ricer.
14. Wash the sorrel and shake it dry.
15. Finely chop the sorrel.
16. Mix the pressed potatoes, sorrel, cheese, egg yolk, salt, and pepper in a bowl.
17. Fill the potato mixture into a piping bag.
18. Grease a baking sheet well.
19. Pipe coin-sized mounds of the potato mixture onto the baking sheet.
20. Place the baking sheet under the grill.
21. Bake the dumplings at 175 degrees for about 5 minutes until golden yellow.
22. Remove about half a cup of peas from the soup and set them aside.
23. Stir the cream into the soup.
24. Wash the remaining sorrel.
25. Pluck the leaves from the stems.
26. Save about 10 leaves for decoration.
27. Roughly chop the remaining sorrel.
28. Add the roughly chopped sorrel to the soup.
29. Puree the soup finely with an immersion blender.
30. Cut the reserved sorrel leaves into fine strips.
31. Distribute the soup onto plates.
32. Garnish the soup with the potato dumplings and the sorrel strips.

Nutrition per serving

kcal: 290
Protein: 12 g · Fett/Fat: 17 g · Carbs: 23 g