Backerbsensuppe Pea Soup--(Pea Deep Fried Little Dumplings F

• 3 1/2 pints soup stock (homemade)
• 1/3 cup finely chopped chives
• FOR THE BACKERBSEN
• 1/2 pint milk
• 1 3/4 cups flour
• 2 tablespoons lard or 2 tablespoons shortening
• 1 egg
• 3/4 teaspoon salt
• shortening or vegetable oil, to deep fat fry

1. THE BACKERBSEN: Make a batter of the ingredients for the Backerbsen and put into a pastry tube.
2. Squeeze out small drops about the size of a pea into the cooking deep fat.
3. Fry to a golden brown.
4. They will expand to the size of a marble.
5. Dip out with a sieve, drain, set aside to cool.
6. Continue until all the batter is use.
7. THE SOUP: Bring soup to a boil, remove from heat, add Backerbsen, cover and let sit 3 to 5 minutes.
8. Garnish with chives and serve.
9. Miller's German Cookbook.

pints soup stock, chives, milk, flour, lard, egg, salt, shortening

Taken from www.food.com/recipe/backerbsensuppe-pea-soup-pea-deep-fried-little-dumplings-f-86578 (may not work)