- 4 cups shelled peas
- 4 1/2 Cups cups water
- 1 teaspoon brown sugar
- Salt and fresh-ground black pepper
- 1/2 Cup light Rhine wine
- 4 1/2 Tablespoons butter
- 4 1/2 Tablespoons flour
For the soup:
Cook the peas in the water and sugar until they are quite soft, about 1/2 hour. Then press the soup through a sieve or put it in the blender for a few minutes. Season this thin puree with salt and pepper and stir in the wine.
Melt the butter in a skillet and stir in the flour. Let the roux cook over a very low flame for a few minutes, stirring constantly. Then stir in a cup or two of the soup and whisk until smooth. Return the thickened soup to the rest and blend well.
For the dumplings:
To make the batter, soften the butter as much as possible, short of melting it. Beat the eggs with the flour and beat in the butter. Season with salt and nutmeg. Drop the batter into gently boiling soup by half-teaspoons. When the dumplings have risen to the top, they will need 5 more minute before they are done.