Lunch: Hungarian Pea Soup with Nokedli

This Hungarian Pea Soup recipe, courtesy of my mom, is a simple dish that can be made in less than 30 minutes. The nokedli, or traditional Hungarian dumplings, add body to the soup without weighing down the delicious blend of sauteed onion and authentic H

Ingredients

1 Tablespoon vegetable oil
3/4 cup white onion, finely chopped
6 cups of low sodium chicken broth
1 Tablespoon unsalted butter
1 Tablespoon Wondra flour
1/2 teaspoon Hungarian paprika
1 bag (1 lb.) frozen peas
1/4 cup parsley, finely chopped
1/2 teaspoon salt
2 Tablespoons sugar

Instructions

In a large pot over medium heat, saute the chopped onion in 1 tablespoon of vegetable oil until the onion is translucent.
Add the chicken stock to the sauteed onions and let simmer until warm.
In a separate pot, make a rue by melting 1 tablespoon of butter then whisking in 1 tablespoon of Wondra flour and a 1/2 teaspoon of paprika. Allow the rue to thicken into a paste.
Whisk 1/2 of a cup of the chicken/onion stock into the rue. Then add the mixture into the larger pot of stock.
Bring the soup to a boil then reduce it to medium heat to simmer.
Stir in the frozen peas, chopped parsley, salt and sugar.
Spoon the pea soup over a bowl of nokedli (recipe below).

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