Pea soup

Course Soup
Servings 4 pax


  • 600 ml Stock
  • 450 g Doperwten
  • 1 pcs Ui
  • 100 ml Slagroom
  • 1 branch Munt
  • 50 g Boter


  • Braise the onion in the butter in a soup pan (cover) until it is soft.
  • Add the boiling hot broth, whipped cream, peas, mint leaves, salt and pepper. Bring to the boil and then simmer for 5 to 10 minutes. The shorter, the more beautiful bright green the soup, but also the tougher the pea skins.
  • Puree the soup thoroughly with the hand blender. Preferably get it through the stirring sieve for a velvety soft result.
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