Take a soup pot and heat the sunflower oil, put the frozen peas and the frozen cut in cubes carrots to fry. Stir and let it fry for about five minutes to thaw a little. Put a tablespoon of wheat flour, add a tablespoon of sweet paprika powder, stir, and after a few seconds, add water. Add the whole onion, vegetable mix for the soup and the vegetable stock concentrate.

For an extra flavour, I added the Hungarian freshly crushed sweet paprika paste. Let the soup start to boil, after a few minutes it will make a foam on top which we take with a spoon or foamer. The soup should not boil for more than ten minutes, for the pea to remain whole.

With a teaspoon I beat the eggs well in a bowl, after which I started to pour a little flour, always stirring. Stir until all the flour is incorporated. Because I used medium-sized eggs, I needed to add two tablespoons of water to get a softer batter. Season with half a teaspoon of sea salt.

After the soup has boiled for about ten minutes, turn the heat to low, and start pouring the batter into the soup, little by little. In contact with the hot soup, it will solidify almost instantly and will float above the soup.

Serve hot, with a little lemon juice and who likes some chilli peppers, it’s so delicious. You can sprinkle on top and a little chopped parsley, it will be even tastier.