Recipe of the Week
Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.
From the Kitchen of Ben Opit
Onyu’s Hungarian Nokedli Pea Soup
Ingredients
Freshly group pepper
1/3 tbsp paprika
Parsley, finely chopped
Salt
Packs of peas
1 carrot diced
Vegeta chicken stock
Nokedli
1 egg
Plain flour
Directions
Prepare freshly ground pepper, paprika, parsley and a pinch of salt.
Add 1/3 packet of peas in large saucepan and cover with water and boil with a pinch of salt.
Make a roux in a small saucepot, cover base with oil and add 3 tablespoons of plain flour and cook until light brown colour.
When cooked, add the pepper, paprika, parsley and salt and cold water and stir thoroughly.
When thoroughly stirred, add to boiling peas.
Top up approximately 2/3 of large saucepan with water and let it come to the boil. Then add a pinch of sugar and a teaspoon of Vegeta Stock and more salt if required.
Add the carrot and boil for five minutes.
Making Nokedli
In a small soup bowl add 1 egg, 3 tablespoons of plain flour and a pinch of salt and stir together until smooth and a bit firm.
Use a long handle teaspoon, dip into soup, and start dropping nokedli mixture into the boiling soup. Use a second wet spoon to make the process easier.
Boil for 5 minutes
Serves 5
You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com