Olive oil
1 onion
1 tsp. salt
1 tsp. paprika
3 – 4 cups fresh peas
chicken broth or water
1 large carrot, cut up
2-3 stalks of celery cut up
1 kohlrabi. Cut up
1 parsley root
parsley, a handful either chopped or tied up with string
¼-1/2 pepper, cut up
1 – 2 cherry tomatoes or 1 small tomato whole
Noodles (optional)
1 egg, a pinch of salt & 1 Tbsp. to 1/4 cup flour, if gluten free use 1/8 cup of rice flour and 1/8 cup of corn starch, mixed until consistency of muffin batter
In a large pot, sauté onion in oil until clear. Add salt, paprika and peas and almost cover with water. Cook for 10 min. Add chicken broth (or water), carrot, kohlrabi, parsley root, parsley and pepper. Cook until boiling. If deciding to add noodles, mix eggs and flour until the consistency of muffin batter is reached. Drop by small spoonfuls into boiling soup. These dumplings will cook fast, only a couple of minutes are required.
