Backerbsensuppe "Pea" Soup--("Pea" Deep Fried Little Dumplings F - cooking recipe

Ingredients

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

Preparation

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