Peas soup is a traditional Dutch dish. The hint of mint makes the soup fresh and the croutons add some crunchiness to it. Easy to prepare and delicious all year round!
For 4 people
• 450 grams (deep-frozen) peas
• 1 onion, finely sliced
• ¼ zucchini, finely sliced
• 500 ml vegetable stock
• Tablespoon of olive oil
• Few leaves of mint
• Pepper to taste
• 1 tablespoon of Provencal herbs
• 4 tablespoons of olive oil
• A dash of salt
• ½ tablespoon of garlic powder
• 4 old sandwiches
1. Put the oil in the pan. Bake the onion first. Add the zucchini and bake for about 2 minutes. Add the peas and bake for another two minutes. Add the vegetable stock, and then add the mint. Bring the soup to a boil.
2. To make the croutons, put the olive oil, Provencal herbs, salt and garlic powder in a bowl. Cut the sandwiches in small pieces and dip them in the olive oil mix. Lay the croutons on a baking tray and put them on the oven for 20 minutes.
3. Lower the fire and let the soup simmer for 15 minutes, until the peas and zucchini are soft.
4. Blend the soup until it is smooth.
I love sauerkraut and apple pie! Besides that I also really like stroopwafels and cheese. If you’re ever in The Netherlands, you have to try these products!