BACKERBSENSUPPE "Pea" SOUP--("pea" deep fried little dumplings f

Total Time
22mins
Prep 20 mins
Cook 2 mins

"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 Nutrition

  • 3 12 pints soup stock (homemade)
  • 13 cup finely chopped chives
  • FOR THE BACKERBSEN

  • 12 pint milk
  • 1 34 cups flour
  • 2 tablespoons lard or 2 tablespoons shortening
  • 1 egg
  • 34 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. Miller’s German Cookbook.

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