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.
- 400 g fresh peas
- 1 litre chicken stock
- 1 kohlrabi
- 1 small leek, finely sliced
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Heat the chicken stock in a saucepan. Add the peas and cook for 10 minutes. Remove peas from the stock and puree in a food processor. Finely slice the kohlrabi and add to the stock. Cook for a further minute and then add the leek. Cook the soup for a further minute.
Season with salt and pepper.