Summer pea soup recipe

Back to search results

Created by Geert Elzinga

Add a comment

Enlarge text

Rate this recipe

Listen

You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.

Cuisine: Dutch
Prep Time: 20 min(s)
Cook Time: 5 min(s)
Serves 5

There are two versions of Dutch pea soup. The winter variety is thick, hearty and usually served as a one-pot meal. In contrast, chef Geert Elzinga shows us the summer version which includes fresh peas to create a deliciously light dish.

Ingredients

400g fresh peas
1L chicken stock
1 kohlrabi
1 small leek
Salt and pepper, to taste

View conversion table

Preparation

Blanch the peas.

Cook the peas (set some aside for decoration) in the chicken stock for 10 minutes.

Once cooked, remove peas from the stock and puree in a food processor.

Finely slice the kohlrabi (brunoise) and add this to the soup.

Cook for another minute before adding the finely sliced leek.

Cook the soup for a further minute.

Season with salt and pepper.

If you enjoyed this Summer pea soup recipe then browse more Dutch recipes, soup recipes, entertaining recipes, quick 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

View all Dutch restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.