When the Spring Green Pea Soup is served, someone always declares that they only want "just a little bit". Fresh peas, tender vegetables and butter dumplings. It's so easy that even the spoon will be more optimistic. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Heat the vegetables, pour 1.8 liters of water and cook until semi-soft. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Add the peas, salt and pepper and cook briefly. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Mix eggs, flour and salt into soft dumplings, and drop them into the soup. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- When it comes up, turn it off and finish with fresh parsley. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Add the peas and parsley towards the end to preserve their color and fresh taste.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.