Pea soup with pinched noodles

Preparation

Garlic roux

Heat the oil in a pot, then add the grated garlic and sauté it lightly. Sprinkle in the flour and, stirring continuously, make a light roux. If needed, loosen it with a little water or stock so it stays smooth and lump-free.

Seasoning

Remove the pot from the heat, stir in the paprika powder, then immediately pour in about 2 liters of water or stock so the paprika does not burn.

Cooking the soup

Return it to the heat, add the canned green peas and salt, then bring everything to a boil. Taste it and adjust the seasoning if necessary.

Preparing the pinched noodles

Beat the eggs with a pinch of salt, then gradually add the flour until you get a firm, easy-to-shape dough. Pinch off small pieces with your fingers.

Adding to the soup

When the soup is boiling, add the pinched noodles. They are ready when the small dough pieces rise to the surface of the soup.