Pea Soup and Driwwelerchen

Pale the peas and cook them in the beef broth. Beat the eggs with pepper, flour, salt and nutmeg to a smooth dough and form the “Driwwelerchen” (crumbs) from it. The dough should be crumbled into the clear soup as evenly as possible with your hands. Next, simmer in the clear soup until done.

The soup is sprinkled with plenty of fresh, chopped parsley and brought to the table very brightly.

Extra Tip:

Broccoli roses and fried white bread cubes exceptionally well.

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