Pea soup with spetzli

Pea soup with spetzli

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A family recipe that my mother makes (I say) tastier than me even if I follow the same instructions. That's it, everything my mother does is good ...

  • 500 gr. fine, fresh or frozen peas
  • 2 matching onions
  • 1 dill connection
  • salt pepper
  • 2-3 tablespoons butter
  • for spetzli
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 dogs flour
  • 1 tablespoon melted butter
  • pepper or paprika

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pea soup with spetzli:


Finely chop the onion and cook it lightly in the pan with a little butter until it becomes glassy. Boil the water together with the onion and when it boils, add the peas, adjust the heat - let it be soft. Leave it to boil until the peas start to soften (boil quite quickly) and season with salt and pepper.


Beat eggs in a bowl, add salt and pepper / paprika and gradually add as much flour as you can for a soft dough, sticky but not flowing. Add the melted butter. In the boiling soup, put small dumplings with the tip of the teaspoon. Let it boil for only a few minutes until they all rise to the surface.

Turn off the heat, add the finely chopped dill and butter. Serve with sour cream or yogurt mixed with a little finely chopped mint.

Tips sites


when the dumplings are poured to make it easier, soak the teaspoon each time in boiling soup before putting it in the dough.

Pea soup with flour dumplings & # 8211 Transylvanian recipe

Pea soup with flour dumplings & # 8211 Transylvanian recipe. How to make chicken soup with peas and dumplings or nokedli, Nockerli? A simple and tasty soup. Pea recipes. Chicken soup recipes. Recipes for dumplings with flour.

This pea soup with dumplings and chicken is a classic of Transylvanian cuisine. A soup of my childhood (from Cluj, Sibiu and Arad). It is made in summer, with fresh peas and chicken entrails (hearts, pipettes, bones, wing heads, chest carcasses). In the off-season it is made with frozen or canned peas. The dumplings are made of flour (like paprika) but smaller in size (like thicker rags). In our country they are called Nockerli or nokedli. See here how they are made.

At the end, the soup is sprinkled with freshly chopped dill and served with sour cream. A cheerful and colorful soup, especially tasty. I didn't have pipettes and hearts at hand, so I used 3 chestnuts. I also mentioned that I always put pieces of meat or bones in the freezer that & # 8222 fall & # 8221 from other dishes & # 8211 that's why! The bones give an intense and pleasant taste to any soup and it's a shame to throw them away. What can I say about how quickly this soup is prepared? In 40-45 minutes it is ready. If hearts and pipettes are used, their cooking time is a little longer (it can be shortened by cutting them into smaller pieces).

In Transylvania and Banat we also make chicken paprika with peas and dumplings & # 8211 see here. It is delicious!

From the quantities below it results approx. 8-10 servings of pea soup with dumplings.

Pea cream with mint and basil

Somehow, the pea manages to combine well the aroma of mint with that of basil. I don't know how this happens, I just noticed that there is a chemistry between the three that works very well. Today's recipe can be cooked in any season without any problems. Frozen peas can be found, and still of good quality, fresh mint and basil can be found in any supermarket. The recipe is simple:

For four servings you need a liter of vegetable soup (carrots, onions, celery, parsnips, parsley, boiled in water with a little salt, in small boil, at least 30 minutes), 800 grams of frozen peas, 150-200 ml sweet cream, 50 grams of butter, a tablespoon of mint leaves and a tablespoon of basil leaves.

Put the soup on the fire and let it boil. Add the frozen peas and wait for them to boil again. Strain the contents of the pot, adding the sweet cream, butter, mint and basil. Taste and add more salt if necessary.

After passing the cream, put the pot on low heat for another five to six minutes. If you do not want this cream to be dairy-free, boil a large potato in the soup, which you then pass along with the peas. That's all. Stay healthy.

Pea soup with sour cream it is very easy to prepare. Here are the steps you need to follow:

1. Boil the vegetables until soft.

2. Discard the onions and mash the potatoes and put them back in the soup.

3. Rub the yolk with butter, cream and flour and pour into the pot.

4. Bring to a boil and add the dill.

5. Season with salt and turn off the heat.

It is recommended to serve with croutons a pea soup with sour cream. Pea soup with sour cream it is a tasty and very consistent food, enough to provide your child with lunch.

Pea cream soup

The cream of fasting pea soup recipe is as mundane as it is tasty and healthy. This type of soup can be mixed until it becomes cream or consumed as such. You will get a fragrant and creamy cream soup to the liking of the whole family. Try it once and you will love it forever. My husband told me it was the tastiest cream soup he had ever eaten. lacking in modesty, I confirm this. The secret lies in the spices used: tarragon, cumin and saffron intensified the flavors and gave a refined taste to the pea soup.

From the ingredients used you will get about 8 servings of cream pea soup. You can serve it with croutons, parmesan, seeds or slices of pickled cucumber - as desired.


450 gr peeled dried yellow peas
2 large chopped onions
4 tablespoons olive oil
2 large sliced ​​carrots (approx. 330 gr)
2 medium diced potatoes (about 250 gr)
3 cloves of garlic
1 celery stalk (optional)
about 1.2 l of water

3 bay leaves
1/4 teaspoon tarragon
1/4 teaspoon chemistry
13 fire sofran
salt and pepper

1. Wash the peas in some water until the water becomes clean. If you use whole peas, then let the peas soak for about 1 hour.

2. In a thick-bottomed saucepan, heat the oil then cook the onion with a little salt and pepper until golden. Add the carrots, then the potatoes, the peas and all the vegetables in turn. Pour water and bring to a boil.

3. Add the spices and simmer on low heat for about 30 minutes.

4. When the soup cools, remove the bay leaves and turn everything into a pea cream. Match salt and pepper.

I hope you liked this pea cream soup recipe, and if you have prepared it, show me the result of the recipe on my Facebook or Instagram page, where I promote a balanced lifestyle. I'm curious to see the appetizing pictures.

Pea cream soup with parmesan and croutons

Pea cream soup with parmesan and croutons contains 31 carbohydrates per serving and you can serve it for both lunch and dinner. Recipes for diabetics will show you everything you need to know about pea cream soup, starting with the ingredients and ending with the nutritional values.

Number of servings: 5 servings.

Preparation time: 15 minutes.

Cooking time: 30 minutes.

Total time: 45 minutes.

Ingredients for pea cream soup with parmesan and croutons:

  • a liter of plain water
  • 400 grams of fresh or quick-frozen green peas
  • five small potatoes (about 220 grams)
  • a medium onion
  • a large clove of garlic
  • 5 & ​​# 8211 6 mint leaves
  • a handful of parsley
  • a teaspoon of salt.

Ingredients for butter croutons:

  • 6 slices of rye bread
  • 30 grams butter
  • a sprig of rosemary
  • a clove of garlic.

Ingredients for decoration:

  • 60 grams of parmesan
  • one teaspoon of olive oil for each serving
  • mint leaves.

Preparation for pea cream soup with parmesan and croutons:

  1. Cut the onion into cubes and put it in a pan with water over medium heat. Meanwhile, cut the potatoes into cubes. When the water starts to boil, add it over the onion together with the garlic and salt.
  2. When the potatoes are almost cooked, add the peas together with the mint leaves. Boil the peas for about 5 & # 8211 minutes or until slightly softened (do not keep the peas on the fire too long, as it will not have that beautiful bright green color).
  3. Put the vegetables in the blender together with the hot soup and the fresh parsley, cover with the lid and mix until you get a fine puree.
  4. Cut the bread into cubes of about 1 & # 8211 2 cm.
  5. Put the pan on medium heat, add butter, rosemary and chopped garlic. Let the butter melt a little, then add the diced bread. Stir occasionally for 5 minutes or until the bread turns golden. Remove the bread cubes from the pan.
  6. Pour the soup into bowls and put the croutons with butter on top, grate a little Parmesan and decorate with a few mint leaves. Sprinkle with a little olive oil.

Nutritional values ​​for one serving:

  • calories: 304.2 kcalories
  • protein: 12 grams
  • carbohydrates: 30 grams
  • fat: 15 grams.

Try our recipe for: Chickpea salad with spinach.

Don't forget to Like our FaceBook page: Recipes for diabetics.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For a personalized nutritional plan, access the link below:

For FREE tutorials on diabetes and a healthy lifestyle you can follow our collaborating doctor's channel: Dr. Petrache.

For the latest information on diabetes and nutrition, visit the partner blog: Diabetes, nutrition and metabolic diseases.

Pea soup with dumplings & # 8211 a recipe that doesn't require a lot of ingredients

Pea soup with dumplings

I now bought frozen peas, but in the summer I make them from fresh peas.

Peas are tastier when freshly picked and removed from the pods. Besides the fact that they are delicious, they are also a source of iron and fiber.

Ingredients pea soup with dumplings

  • 2 carrots
  • 1 patrol
  • 1 piece of celery
  • 200 g of frozen peas
  • 1 or
  • 7 tablespoons flour
  • 140 gr sour cream
  • 2 tablespoons oil
  • Salt, pepper, paprika and delicate

Method of preparation

Peel the carrots, celery and parsley. Cut the celery into cubes. Carrots and parsley are cut into rounds.

Put water with a little salt to boil and when it boils add the vegetables. Season with pepper and delicately. Boil for 20 minutes and add the peas.

Cook the dumplings until the peas are cooked.

Put 1 egg in a cup and beat with a spoon. Gradually add the flour and mix until you get a mixture that is neither fluid nor dense. With the dumpling, break directly into the soup.

Heat the oil in a saucepan and add the flour and lightly brown. Take the pan off the heat and extinguish it with sour cream, paprika and water.

Remove from the heat and the pot with the soup and pour the rantas over the soup. Boil for another 5 minutes.

0.Ingredient 1. clean the vegetables 2. Cut into cubes 3. cut the slices 4. boil water 5. add the carrots, celery and parsley 6. add the peas 7. season with pepper 8. season with delicacy 9. Beat eggs 10. add flour 11. Mix well 12. the dumplings break directly into the soup 13. Mix well 14. mix the oil with the flour 15. the buoy is added 16. quench with sour cream 17. add water 18. Pour the rantas over the soup 19. Mix the soup well 20. Pea soup with dumplings

Ingredients Pea Cream Soup With Quail Eggs

  • 500 grams of fresh or frozen peas (I used frozen)
  • 200 grams of potatoes, weighed and cleaned
  • 1 medium-sized onion
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 500 ml. of concentrated chicken soup (or 1 liter of vegetable soup)
  • 100 ml. of liquid cream for cooking with 15% fat
  • 12 quail eggs
  • 1 good mint bunch
  • 1/2 cup vinegar
  • salt and pepper
  • for serving: croutons, sour cream, olive oil

Preparation of Pea Cream Soup with Quail Eggs

Before we move on to the actual preparation, I want to tell you that I am honored to be one of the first people chosen by the people at Philips to test the new Philips Avance SpeedTouch vertical blender, a device with a modern design and many more possibilities. compared to the one in the endowment, which he also calls Philips, of course. :) I think I'm on the 5th or 6th generation of Philips vertical blenders, that means I have enough data to compare them.

1. Peel and finely chop the onion, peel and wash the potatoes, cut them into cubes, crush the garlic, measure and weigh all the other ingredients.

Of course, I saved some time by using one of the Philips Avance SpeedTouch accessories, which shredded my onion in a few seconds.

2. Put the oil in a pot of the right size and heat over medium heat. Add onion and garlic and cook until soft. Add the diced potatoes and cook for another 1-2 minutes. Add hot soup and 1/2 liter of hot water (either a total of 1 liter of liquid, or a mixture of highly concentrated soup and water, or 1 liter of vegetable soup). Add 1 teaspoon of salt and boil the potatoes for 10-15 minutes, until completely soft. Add the peas and simmer until well softened.

Soup bird

3. After the peas have softened well, remove them from the heat. Choose the most beautiful mint leaves and keep them for decoration, add the rest to the soup and mix with a vertical blender until you get a cream.

In this phase we were able to appreciate how useful is the button that controls the motor power of the new Philips Avance SpeedTouch, the harder it is pressed, the higher the speed of the motor, something like the pedal of the electric sewing machine.

After mixing, I recommend that the soup be passed through a sieve, it will have a much finer texture and in addition it will be even easier to digest, retaining in the sieve the stronger skins of the pea. Add liquid cream to the soup and match the taste with salt and pepper.

4. Put the soup on medium to low heat to heat well.

Quail eggs laid

Meanwhile, prepare the laid quail eggs: bring a saucepan of water to a boil, add 1/2 glass of vinegar. Break the eggs one by one in a bowl, turn the heat to low and then mix vigorously in the water with vinegar, so as to create a & # 8222 whirl & # 8221. Dip eggs one at a time in the middle of that vortex and place for about 30 seconds, that is, until it is noticed that boils are forming again. Remove the quail eggs with a whisk and the preparation is ready to assemble.

I put 3 quail eggs in a portion of soup, don't think it's too much! A quail egg weighs about 9 grams, 5-6 times less than a normal chicken egg, so my 3 eggs correspond quantitatively to half an egg. :)


The soup is garnished with quail eggs, which are sprinkled with salt and freshly ground pepper, drops of extra virgin olive oil and / or liquid cream, mint leaves. peas, and the soup will not be handcuffed a little mentholated, it will only have a harmonious taste, perfectly balanced, you have no idea where it comes from) and croutons.

Hot and rich-tasting pea cream, perfectly laid eggs, with soft and creamy yolk, what more could you want? I wish you good appetite and stay close, new recipes with Philips Avance SpeedTouch will follow and nice surprises for you!


What is the exact amount of water used? & # 8230I don't know this process of suffocation

put a little water and cover the bowl with a lid. A little, that is, it does not have to cover the vegetables. Information about this stifling procedure can be found on other sites, possibly with videos.

Can peas in a jar be used? Baby 10 months, thank you!

Pea in a jar contains salt and / or sugar. Not recommended for children under 1 year. Now the new studies say not to offer food with added salt under 2 years. Therefore, it is best to choose fresh peas or frozen peas.

Hello! I tried to make this recipe, but unfortunately it is not clear enough whether the vegetables are boiled before, or added to the boiling water & what was boiling? Are you referring to onions? I apologize, but I didn't understand!

I smothered the finely chopped onion in water.
I then added diced carrots, peas and corn in boiling water.
After the vegetables boiled, I turned off the heat, and after 20 minutes I added the sour cream.
& # 8211 is very clearly explained - simmer the onion in water, over which add the rest of the vegetables and let it boil. Probably add a little more water if necessary, enough to boil.

Very good recipe. Thank you .

He winked at this soup and I tried it today. Mine came out green instead of yellow I don't know why. The girl was delighted, although she initially refused because of the color

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  1. Fidel

    It is happiness!

  2. Yao

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  3. Kagagul

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  5. Zuzahn

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