Wednesday 11 June 2014

Hungarian Sweet Pea Soup!

Guest post- My daughter-in-law Eva, is a mommy, a part time blogger, a crafter, sewist, a full time Microsoft employee.......and multiple other talents and jobs. Somehow she does it, I am not sure how! We have enjoyed cooking together many times, planned events together and shared some real laughs and experiments! I invited her to guest post while Wee Bear and I are on our life long dream vacation and I was delighted when she agreed. 

The timing of this post is perfect as the "sweet peas" are in the markets right now!! Peas are easy to grow, but with a very limited growing season. Furthermore, they do not stay fresh long after harvest, so enjoy them while you can!

Guest post and all photography- Eva Kapitany Grant

Today I’m sharing one of my favorite soups with you. It’s light and perfect for summer. Easy to make and I’m sure you’ll enjoy it. The nokedli (dumplings) are a perfect addition to the soup. 

When I was a little girl, around the age of 4, my mom & I went to the local market in Massachusetts, where I was born and bought some sweet peas. When we got home, I started helping my mom prep and cook. I sat at the table with a bowl and the pea pods. It was one of my favorite activities to take the peas out of the pod and see how the mound grew in the bowl. Fast forward about 35 years....and now my daughter, age 4 is doing the same thing.

This adorable little girl is my grand daughter, Olivia. She is almost 5 and is already cooking and baking with Grandma or Mom! I am so proud of her! Cheers! JJ

To make this soup, you'll need-

2 lb. peas
1 small yellow onion
2 large carrots, peeled and sliced
1 large bunch parsley finely chopped
2 cloves of garlic, minced
3 T. oil to saute
vegetable oil to saute vegetables
1 T. smoked Hungarian paprika powder

Nokedli pasta
1 egg
1/2 c. all purpose flour  

Gently saute the chopped onions, carrots and peas.
Add the Hungarian paprika powder and combine. Add enough water to cover the vegetables.
Let the soup simmer for 20 minutes.

Meanwhile prepare the "Nokedli". Put one egg, 1 tsp. chopped parsley, 1 tablespoon of the oil and slat and pepper in a small bowl. Add 1/2 cup flour and mix together to a smooth consistency.

Make the Nokedli by using a small spoon dipped into the soup and hen into your dough as pictured. Repeat making little dough little dough drops and adding them to the soup. They are ready and cooked when they rise to the top of the soup.

  • Finally add the freshly chopped parsley and serve.        Enjoy! Eva 


  1. This is delicious!! I didn't have fresh peas and it was really good with frozen. Anna-Germany

  2. Hi Anna! My daughter-in-law and her Mother are fabulous cooks/baker's....I am so pleased you enjoyed the soup. Thank you for commenting! Cheers! JJ


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