Cook the peas and chopped carrots in the soup or stock. Separate the eggs and whip the egg whites to egg whites.
Mix flour, a little bit of milk, a pinch of salt and a little bit of sugar to a creamy paste (it must already be a little bit heavy from the spoon, then it is right). Add the baking powder and finally carefully fold in the snow. Spoon into the boiling liquid form. When the “dumplings” float to the top, they are good.
Sprinkle weighted parsley on top and serve very hot.
Arften un ‘Klümpe was always Kathleen Blume’s favorite recipe.
This simple and hearty dish was her grandmother’s specialty from Negenborn. Actually, it is almost an unmashed pea soup. Tastes exceptional with a little bit of “better” stock or homemade beef broth very tasty!