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Recipe »Salty-sweet Pea Soup« – Hearty classics of Dutch cuisine
sisterMAG No. 48 revolves around »The Netherlands«. A wonderful country that not only artistically, but also culinary has much to offer! Food photographers Klara & Ida created three delicious, hearty classics of Dutch cuisine for our latest issue. Find here the free recipe download for the Salty-sweet Pea Soup.
- Recipe & Photos: Klara & Ida
Salty-sweet Pea Soup – Hearty classics of Dutch cuisine
For 4-6 people
Ingredients:
- 180 g piece of marbled bacon, cut in 0,5 cm cubes
- 3 tbsp oil for frying
- 1 leek, cut in thin rings
- 200 g celery, cut in 1cm cubes
- 900 g fresh or frozen peas
- 700 ml vegetable stock
- 800 ml water
- 2 bay leaves
- 2 potatoes, peeled and cut into 1cm cubes
- 2 carrots, peeled and cut into thin rings
- 6 smoked sausages or wiener sausages, halved or cut in 0,5 cm rings
- nutmeg
- salt, pepper
Preparation:
- Heat a non-stick pan and slowly fry the bacon to release all the fat until it is crispy and brown. This will take around 15 minutes.
- Heat your frying oil in a big pot. Add leek and celery, steam them with a lid on until leek turns slightly transparent. Add the peas and stir well. Fry everything for a few minutes.
- Add stock, water and bay leaves. Bring to a boil and let it simmer at medium temperature for around 20 minutes. Add water if necessary. Stir occasionally to prevent burning.
- Take the pot off the heat, remove the bay leaves and puree the soup roughly. Leave it more or less chunky depending on your taste.
- Put the pot back on the heat. Add potatoes, carrots, bacon and sausage as well as the bay leaves you previously took out. Stir well and cook for at least another 30 minutes – the longer you leave it, the more of the sweet flavour can develop.
- Season with salt and pepper and carefully add some nutmeg (Try after every pinch to make sure it’s not too much.)
Ingredients: