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- Cuisine: Dutch
- Prep Time: 20 min(s)
- Cook Time: 2 hr(s) 15 min(s)
- Serves 12
Perfect for those winter chilly nights, Anneke Mackay-Smith gives us her personal recipe for Pea Soup. It’s easy to make a large quantity and freeze some for later, the key is to have a very large saucepan for cooking. The vegetables are also cooked at the end of the dish, so they keep their colour and shape.
Ingredients
500g dried green split peas, soaked overnight, rinsed1 onion, sliced
10g pepper
6 beef stock cubes
1 bay leaf
2 garlic gloves
1 leek, finely chopped
1/2 celery, finely chopped
3 carrots, finely chopped
1 parsnip, finely chopped
1 turnip, finely chopped
2 Dutch sausages
1 bunch of parsley
salt to taste
Preparation
In a large saucepan, add 2.5 litres of water, onion, pepper, stock cubes, bay leaf and garlic. Bring to the boil. Reduce heat to low and simmer. Cook for 2 hours or until the peas have turned to mush.If you enjoyed this Pea soup recipe then browse more Dutch recipes, soup recipes, dutch radio recipes, prepare ingredients in advance recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.
Dutch Restaurants
Displaying 3 of 3 Dutch Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | The Rice Table | South Yarra | |
| 3. | 1945 - Dutch East Indies Cuisine | Pyrmont |
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Hot Tips
Chopping garlic
Squash the unpeeled garlic using the flat side of a large knife to loosen the skin and help release the flavour and oils. Peel the garlic and then roughly chop. All of the pieces need to be about the same size to ensure consistency while cooking.
Glossary
Quince Paste
A rich crimson jam-like paste which is often served sliced on bread with manchego cheese
