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Fresh green pea soup with crunchy vegetables and parsley
A comforting bowl of sweet green pea soup enriched with soft flour dumplings and root vegetables.

Green pea soup

Author: Flavelo
Recipes Soups
The taste of Hungarian spring in a bowl. Young green peas have a high sugar content, which harmonises wonderfully with the salty, paprika base. The dumplings are not just an addition but also a thickener: they release starch during cooking, making the soup more substantial and silky.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 200 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan (min. 3 litre)
  • Dumpling maker (nokedli grater) or chopping board and knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Slice the carrot and parsley root into rounds, chop the onion very finely. Heat fat and sauté the onion until translucent.

Tip: Onion gives the base flavour; don't burn it, just soften it.
2 ✓

Add the root vegetables, sauté for 2-3 minutes. Sprinkle with 1 tablespoon of flour and the paprika, mix quickly, then immediately pour over a little water.

Tip: This is 'dusting' (roux-like method). Paprika and flour can burn in seconds; water stops the frying immediately and releases flavours.
3 ✓

Add the peas (if fresh) and the remaining water. Cook for 10 minutes.

Tip: If using frozen peas, put them in later as they soften sooner than carrots.
4 ✓

Meanwhile, mix the dumplings: combine egg with flour and a pinch of salt to a sticky dough consistency.

Tip: Don't overmix to be too smooth; it's fine if it's a bit rustic.
5 ✓

Grate or spoon the dumplings into the boiling soup. Once they rise to the surface, cook for another 2-3 minutes. Add chopped parsley at the end.

Tip: Parsley's Vitamin C content and fresh taste break down under heat, so add it only before serving.

Recipe FAQ

Why did the peas stay hard?
Either the peas were old (high starch content), or they were put into an acidic environment (e.g., tomato) too early. It's also better to adjust salt at the end.

Ingredients

  • 400 g Green peas (fresh or frozen)
  • 2 pcs Carrots
  • 1 pc Parsley root (or Parsnip)
  • 1 pc Onion
  • 2 tbsp Oil or lard
  • 1 tsp Paprika
  • 1 tbsp Flour (for thickening/dusting)
  • 1.5 l Water or vegetable stock
  • 1 tsp Salt
  • 1 bunch Fresh parsley
  • 1 pc Egg (for dumplings)
  • 4 tbsp Flour (for dumplings)