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

"Pea" soup, with peas that come from the baker--not from the farmer. If not, you will have to make them like Grandma did.

• Ready In: 22 mins
• Serves: 6

Ingredients

• 3 1⁄2 pints  soup stock (homemade)
• 1⁄3 cup  finely chopped chives

• FOR THE BACKERBSEN

• 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. Miller’s German Cookbook.