Carrot-pea soup

1. 

chicken egg 1 pc • semolina

Prepare dough for dumplings from eggs and semolina. Let rest for 10 minutes.

2. 

water 1.05 quart (1000 ml) • veggie salt 1 tsp • Semolina quenelles for soup recipe

Bring water with salt to boil and cut out the dumplings with a teaspoon. Put them in hot water and cook. You will find a more detailed steps in the recipe.

3. 

carrots 8.75 oz (250 g) • unsalted butter 1 oz (25 g) • salt 1 tsp

Clean the carrots, wash and cut in thinner wheels. Fry in butter for about 5 minutes and add salt.

4. 

water 1.05 quart (1000 ml)

Add hot water and cook for 10 minutes (until the carrots soften).

5. 

peas 10.5 oz (300 g)

Add fresh or frozen peas and cook for 5 minutes.