Holstein vegetable soup

1.

Bring the milk with salt and 25 g of fat to the boil. Pour in the flour at once and stir until the dough loosens from the bottom of the pan as a whole lump. Take the pot off the stove, let it cool down briefly and stir the eggs into the batter one after the other.

2.

Season with nutmeg and possibly salt. Peel, wash and drain the peas. Peel the onions and finely dice them. Heat the remaining fat in a saucepan and sauté the onions in it. Add the peas and cook for about 1 minute.

3.

Pour in the chicken stock and simmer for about 15 minutes. Cut off the dough with two small teaspoons of dumplings, slide into the soup and cook in it for about 10 minutes. Season the soup with salt, pepper and sugar.

4.

Raw ham tastes good with it.