Recipe: Sweet Pea Soup with Spaetzle (1970's)

SWEET PEA SOUP WITH SPATZLE

FOR THE SPAETZLE:
1 egg
1 tablespoon corn oil (scant)
1/2 teaspoon salt
Freshly ground black pepper (8 turns of the mill)
1 teaspoon chopped fresh parsley
3 to 4 tablespoons flour

FOR THE SOUP:
4 cups chicken stock
3 tablespoons butter
2 tablespoons flour
1/2 cup chopped parsley
2 cups shelled fresh peas or frozen peas
Freshly ground black pepper (10 turns of the mill)
1 teaspoon sugar

TO MAKE THE SPAETZLE:
Place the egg in a bowl and beat with a fork. Add the oil, salt, pepper, and parsley; continue to beat with a fork until all the ingredients are well combined. Add the 3-4 tablespoons flour a little at a time, continuing to beat with the fork. The amount of flour will depend on the size of the egg. The dumpling mixture should have a consistency thicker than pancake batter. Refrigerate the spatzle for 20 minutes or longer.

TO MAKE THE SOUP:
In a saucepan, bring the chicken stock to a simmer over low heat. Do not cover.

In another saucepan (1 1/2 to 2 quarts), melt the butter over low heat. Add the 2 tablespoons flour and stir rapidly with a wooden spoon to make a loose roux. Simmer the roux for about 1 minute.

Add the parsley to the roux, continuing to stir another minute.

Add the peas and pepper; continue to stir another 2 minutes.

Add the heated stock all at once, then the sugar. Bring to a simmer over high heat, stirring in a figure-8 motion with a wooden spoon (to reach the center of the saucepan). Turn the heat to low and simmer covered for 10 minutes if frozen peas, 20 minutes if peas are fresh.

Add the spatzle to the simmering soup a little at a time with a teaspoon: place the teaspoon in the dumpling mixture, then push the spatzle off the teaspoon into the soup with your index finger. Repeat as many times as needed, working quickly until all the dumpling mixture has been used. Simmer uncovered for another 15 minutes over very low heat. Serve piping hot.

Makes 4-6 servings
From: Mrs. Russo, New York City (1970)
Source: Soup, Salad and Pasta Innovations by Karen Lee, 1987