Dutch Pea Soup, Basil & Cheese
Servings 4 servings
Equipment
- Blender
- Cooking pan
Ingredients
- 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
Serve with..
- Fresh Basil Leaves
- Matured Cheese
Instructions
Preparation
- 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.