Pea soup with pinched noodles

Pea soup with pinched noodles is an old, dear Hungarian soup: thickened with a paprika roux, pleasantly green with peas, with fresh, springy pinched noodles in it. From simple ingredients, it comes together quickly.

1. In a pot heat the 2 tablespoons of cooking oil, and fry the 3 grated garlic cloves in it.

2. Sprinkle in the 100 g of wheat flour, and with constant stirring make a light roux of it.

3. Take it off the heat, stir in the 1.5 teaspoons of paprika, then immediately pour in the 1 litre of vegetable stock and the 1 litre of water, so the paprika does not burn.

4. Put it back on the heat, add the 350 g of green peas and the 1 teaspoon of salt, then bring it to the boil.

For the pinched noodles:

5. Mix the 2 eggs with a pinch of salt, then work in, a little at a time, enough plain flour to get a firm, easily shaped dough.

6. When the soup is boiling, pinch small pieces of dough into it with your fingers.

7. The pinched noodles are done when they rise to the surface of the soup. At the end sprinkle it with the finely chopped parsley.

Tip: The pinched-noodle dough is right when it is on the firm side – soft dough falls apart in the soup.