Pea Soup with Bread Dumplings

Clean and grate the carrots.

Heat some oil in a pot, fry the carrots, add the peas and briefly fry the flour. Add water and season with Burgl’s soup seasoning. Let the soup boil for about 10 minutes until the carrots and peas are almost soft.

For the breadcrumbs, beat butter until fluffy and stir in egg. Soak bread roll in water and squeeze out and add to butter mixture.

Stir in breadcrumbs, flour, salt, pepper and chopped parsley. Then form small dumplings, put them into the slightly boiling soup and let them steep for about 5 minutes.

Preparation Tip:

Garnish the soup with chopped parsley before serving.

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