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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
SERVES: 6
UNITS: US

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
  • 34
    teaspoon salt
  • shortening or vegetable oil, to deep fat fry
Advertisement

DIRECTIONS

  • THE BACKERBSEN: Make a batter of the ingredients for the Backerbsen and put into a pastry tube.
  • Squeeze out small drops about the size of a pea into the cooking deep fat.
  • Fry to a golden brown.
  • They will expand to the size of a marble.
  • Dip out with a sieve, drain, set aside to cool.
  • Continue until all the batter is use.
  • THE SOUP: Bring soup to a boil, remove from heat, add Backerbsen, cover and let sit 3 to 5 minutes.
  • Garnish with chives and serve.
  • Miller’s German Cookbook.
Advertisement