“I find the first spring vegetable freshly picked from a garden kinda sexy, aromatic and delicious. The whole family loves these green and fresh tastes. Spring carrots, new potatoes and especially spring peas have entirely different taste than ripe vegetable.”
Ingredients:
1 liter of good meat or vegetable stock - not just water!
1 cup fresh spring peas
1 bunch young carrots
3 middle size young potatoes
1 sprig lovage
1 sprig celery
2 sprigs parsley
salt and freshly ground black pepper
1 teaspoon oil
Ingredients for spoon dumplings:
2 eggs
3-4 full spoons flour
1 spoon chopped fresh herbs (chive, parsley, oregano, dill...)
salt and freshly ground black pepper
1 liter of good meat or vegetable stock - not just water!
1 cup fresh spring peas
1 bunch young carrots
3 middle size young potatoes
1 sprig lovage
1 sprig celery
2 sprigs parsley
salt and freshly ground black pepper
1 teaspoon oil
Ingredients for spoon dumplings:
2 eggs
3-4 full spoons flour
1 spoon chopped fresh herbs (chive, parsley, oregano, dill...)
salt and freshly ground black pepper
Method:
- Chop 2 larger carrots. Heat the oil in a larger pan and fry the chopped carrots for a few seconds.
- Stir in the soup stock. Add lavage and celery. The soup stock is already seasoned, so add salt only if necessary.
- Cut the potatoes into cubes, the carrots lengthways and cook them in veg stock for about 10 minutes.
- Meanwhile, prepare the dough for spoon dumplings.
- Beat the eggs with a fork and add finely chopped herbs. Add flour and mix well together. If necessary add a bit more flour. The dough shouldn't be to runny or to hard. Let it rest for a few minutes.
- With two spoons make dumplings and add them to the stock. (With one spoon push the dough from the other into the stock.)
- Add spring peas and bring soup to a boil. Cook the soup on low heat 3-5 minutes.
- Serve the soup with chopped fresh parsley.
Cooking Tip:
When cooking stock and soups, the sequence of adding salt is important. Meat soups are salted at the end of cooking, because we want as much flavor and nutritions as possible to come from meat into "the water" and for that water to become the tastiest soup. It's the law of osmosis - the pass of nutritions from higher to lower concentration.
In this recipe we are cooking spring vegetable, full of flavor and nutrients and we want to preserve all of this in the soup. This is why we cook the vegetables in a salted stock. The stock is already full of flavor.
When cooking stock and soups, the sequence of adding salt is important. Meat soups are salted at the end of cooking, because we want as much flavor and nutritions as possible to come from meat into "the water" and for that water to become the tastiest soup. It's the law of osmosis - the pass of nutritions from higher to lower concentration.
In this recipe we are cooking spring vegetable, full of flavor and nutrients and we want to preserve all of this in the soup. This is why we cook the vegetables in a salted stock. The stock is already full of flavor.
