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Soup of Young Peas or Shelled Beans

4 servings

Ingredients

• 2 tbsp butter
• 2 soup plates young peas, shelled
• 2 tbsp flour
• 1.5 l broth or water (boiling)
• salt (a little)
• parsley, chopped (a little)
• sugar (to taste)
• sponge or semolina dumplings (as desired)

Instructions

1. Melt butter and steam 2 soup plates of shelled young peas in it for a while.
2. Sprinkle in two tablespoons of flour, pour in 1½ l of broth or boiling water, and as soon as the peas are tender, salt and add chopped parsley.
3. Add a little sugar to taste and, if desired, cook sponge or semolina dumplings in it until done.

Modernized from a treasured 19th-century German cookbook.