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- 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 peas1L chicken stock
1 kohlrabi
1 small leek
Salt and pepper, to taste
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, dutch radio 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 |
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