Hanover Pea Soup

Boil the milk with the butter, salt and sugar, add the semolina and stir until the mixture comes off the bottom of the pan as a dumpling. Remove from the heat, stir in one egg, let the mixture cool a bit, then add the second egg. Form small dumplings with two damp teaspoons, place on an oiled plate.

Clean carrots and parsley roots and cut into small cubes. Boil the beef broth, pour in the peas, simmer gently for 10 minutes, then add the carrots together with the parsley root and the butter and simmer gently for another 10 minutes.

Cook the semolina dumplings in salted water for 15 minutes, add to the soup and sprinkle with the chopped parsley.

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