Pea Soup with Dumplings

Ingredients

• 2 onions
• 500 g soup meat (e.g., beef brisket)
• 1 kg soup bones
• 4 Carrots
• 250 g celery root
• 250 g smoked ham (well marbled)
• 1 tsp peppercorns
• 3 Juniper berries
• 1 bay leaf
• 1 stalk lovage
• 2 stalks Parsley
• 1 leek stalk
• 250 g peas (fresh or frozen)
• 2 carrots
• Salt
• Pepper (ground freshly)
• 2 tbsp freshly chopped parsley
• 50 g butter
• Salt
• nutmeg
• 2 Eggs
• 100 g semolina flour
• coriander for garnish

Instructions

1. 1.

   Peel the outer skins of the onions, halve one onion and brown it on the cut sides in a large pot. Add a splash of cold water. Place the trimmed meat and bones into the pot, fill with cold water to cover everything well, and bring to a boil. Reduce heat and simmer the broth for about 2½ hours just below boiling point, skimming off foam occasionally with a ladle. If needed, add more water. Peel two carrots and celery root, cut them along with the remaining onion into large pieces, and add them to the broth after about 1½ hours. Also add peppercorns, juniper berries pressed with the back of a knife, the bay leaf, and herb stalks.

2. 2.

   For the semolina dumplings melt butter in a small pot and let it cool. Whisk in a pinch of salt and nutmeg until frothy. Stir in one egg and the semolina, then add the second egg and mix until smooth. Cover and let rest for at least 30 minutes.

3. 3.

   Wash, trim, and slice the leek into rings. Rinse peas and drain. Peel remaining carrots and cut them into slices.

4. 4.

   Bring about 1 liter of salted water to a boil. Shape dumplings from the semolina mixture with two teaspoons each, drop them into the simmering liquid, reduce heat, and let cook for about 10 minutes until just done. (It helps to test one dumpling first.)

5. 5.

   Remove meat and ham from the broth and strain through a fine cloth-lined sieve. Measure out about 1 liter of stock and bring it back to a boil in another pot. Add carrots, peas, and leek, season with salt and pepper, and simmer gently for about 5 minutes. Meanwhile, cut the meat and ham into pieces. Add both to the soup along with parsley and adjust seasoning before serving.

6. 6.

   Serve the soup in deep bowls, lift dumplings from the water with a slotted spoon, drain, and place them in the soup. Garnish with coriander and serve.