Thick Pea Soup
6 servings
210 minutes
Thick pea soup is a true symbol of Dutch cuisine, warming and nourishing. Its history dates back centuries when it was a traditional winter dish, especially among sailors and peasants. This soup has a rich, velvety flavor where the sweetness of green peas harmonizes with smoky notes of bacon. Carrots and onions add subtle spiciness, while the long cooking process makes it incredibly thick and hearty. Pea soup is served hot, often with rye bread, and is perfect for cozy family dinners in cold weather.
1
Pour 2.5 liters of water into a large pot and add the pre-dried peas. Bring to a boil and remove the foam.
- Green peas: 500 g
2
Add carrot, onion, and the fatty part of the bacon cut from the piece. Reduce the heat and cook for 1.5–2 hours until the peas are soft. Remove the pot from the heat and let it cool. Take out the bacon.
- Carrot: 120 g
- Onion: 1 head
- Bacon: 150 g
3
Pass the pea mixture through a blender and return it to a clean pot.
4
Cut the remaining bacon meat into cubes and place it in another pot. Add hot water, bring to a boil, and cook for 5 minutes.
5
During this time, heat the pea soup and add salt.
- Salt: to taste
6
Fry the bacon, add it to the soup, and cook for 10 minutes. Serve in a soup bowl.
- Bacon: 150 g
