When it gets colder outside, I love to eat soup. Especially this Dutch Pea Soup. Traditionally this soup is eaten with smoked sausage, cooked pork chops and/or crispy bacon. However, I wanted to eat this soup vegetarian so substituted the meat for basil leaves & matured goat cheese. You could also use another salty cheese like feta or another matured cheese. Looking for a vegan version? Just leave out the cheese!
Dutch Pea Soup, Basil & Cheese
- Cooking pan
- 300 gram Split Peas
- 1,5 liter Stock
- Some dried Chiliflakes
- 1 Onion
- 1 clove Garlic
- 1 Leek
- 1 Carrot
- ½ Celeriac
- 1 Potato
- 2 Bay Leaves
- Fresh Basil Leaves
- Matured Cheese
- Wash and drain the split peas.
- Cut the clove of garlic and onion in slices, the leek in rings and the carrot, potato and celeriac in cubes.
Making the Soup
- Melt a few tablespoons olive oil to the cooking pan. Bring up the heat, and add the onion & garlic. Bake these until the onions are glossy.
- Then add the stock, split peas, chili flakes & bay leaves. Cook this for about an hour.
- After an hour, add the carrots, potato, leek & celeriac. Add some water if the soup if getting too thick. Now, cook the soup until the carrots and celeriac are cooked.
- Remove the bay leaves, and blend the soup until you have a smooth green soup. You can blend the soup completely, or just a little bit to create a more creamy soup with chunks.
Serve the Soup
- Serve this soup with some basil and flakes of matured cheese. However, if you like meat, you can also serve this soup with crispy bacon or smoked sausage.