This creamy green soup is a great source for all vital minerals and vitamins. Perfect for summer as you can use fresh ingredients from your garden or your local market. The dumpling creates a beautiful balance on your palate with its mild flavours and soft texture. Offer some cold sour cream for your hot soup.
200 g green peas
750 ml chicken stock
2 potato (medium-small)
300 ml sour cream
1 tablespoon olive oil
small brunch of parsley
For the meat dumpling
200 g mince
1 teaspoon of fennel
200 g flour
For the soup, brown the onion in olive oil. Chop up the carrot, potato and the celery and add to the pan with the garden peas. Season with salt, pepper and fennel seeds and cook for 10 minutes, stir frequently. Pour the stock into the pan, add the parsley and bring to a boil. Cover the lid and cook on low till the all the vegetables are cooked.
Prepare the dumplings by browning the onion in olive oil. Add the mince, season with salt then cook for 15 minutes.
Mix the 3 eggs with the flour and salt into a firm dough. Flatten as much as you can, its best to use a pasta machine. Scoop some mince on half of the pasta, 4 cm apart. Moisten around the filling with some egg then fold the other half over.Gently press together the dough with your finger, try to get rid of all the air that might be stuck inside. Slice up into rhombus or square shapes with a dough cutter. Cook the dumplings in simmering water for 5-10 minutes.
When all your vegetables are cooked add the sour cream then smooth with a hand blender. Bring to boil – then it’s ready. Serve with the dumplings and offer some cold sour cream on the side.
Tip: You can make more dumplings for later, just roll some flour over and deep-freeze
Cooking time: 40 minutes
Calories: 407 Carbs: 5401 g Protein:20.4 g Fat: 11.4