Pea Cream Soup

This Pea Cream Soup is made with
fresh green peas. Small wieners can be added for a tasty addition.


Finely chop onion and parsley and sauté lightly in oil.  Sprinkle with 1 tbsp. flour and stir in the vegetable broth.  Add peas and simmer for 20 minutes.  Add dumplings or wieners. Season and simmer 10 more minutes.  In a blender puree the broth with half the peas into a cream soup.  In a small bowl mix a little soup with the cream / sourcream and the egg yolk and add to the soup.  Do not boil the soup any more, otherwise the egg will curdle.

Translated by Rose Vetter


500 g
  fresh green peas
  bunch flat-leaf parsley
250 g
  cream or sourcream
1.5 liter
  vegetable broth fresh or
  made with bouillon cube
  egg yolk
  oil, flour, salt, pepper and
  nutmeg dumplings (Spaetzle)
  or wieners
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