Pea soup puree with milk
6 servings
30 minutes
Pea soup with milk is a cozy and warming dish of Dutch cuisine that embodies the simplicity and tenderness of traditional flavor. Historically, this soup emerged as a variant of the traditional Dutch 'Erwtensoep', but with a softer and velvety taste due to the addition of milk. Its rich pea aroma blends with light notes of veal, while butter adds a delicate texture. This nutritious dish is perfect for warming up on cool days, and its thick consistency makes it hearty and satisfying. Serve the soup with croutons or crackers to add a crunchy texture and highlight its creamy softness. It suits both family dinners and leisurely lunches in a cozy atmosphere. The flavor of this soup unfolds gradually, leaving a pleasant aftertaste and a sense of home comfort.
1
Soak the peas in cold water overnight. Then drain the water and place the peas with 2 liters of cold water in a large pot, adding a halved onion, a veal shank, and a bouquet garni. Bring to a boil, then reduce the heat to medium and forget about the soup for 2.5–3 hours.
- Peas: 350 g
- Onion: 1 head
- Leg of veal: 1 piece
- Bay leaf: 1 piece
- Parsley: 1 stem
- Garlic: 1 clove
2
Remove the onion, bouquet garni, and leg. Drain most of the broth. Blend the peas with the remaining juice in a blender and then transfer to a washed pot. Salt to taste.
- Salt: to taste
3
Add hot milk. If the soup is still very thick, add as much of the remaining broth as needed. Mix everything well, heat it up, and add butter to the soup. Serve with croutons, crackers, or toast.
- Milk: 300 ml
- Butter: 40 g