Spring pea soup is at its best when the peas remain bright, the carrots sweet and the little dumplings float softly between them. The season’s first light lunch fits into one bowl.
Method, step by step
- Heat the vegetables, pour 1.8 liters of water and cook until semi-soft.
- Add the peas, salt and pepper and cook briefly.
- 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.
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.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
