peas Archives

Soup recipes

Snert (Dutch pea soup)

3 hours

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

Fresh pea soup with smoked peppered mackerel

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

600 g fresh or frozen peas
1 litre full-cream milk
Sea salt and freshly ground black pepper
Nutmeg, grated, to taste
Juice of 1 lemon
4 smoked peppered mackerel fillets, flaked
Beetroot sprouts, to garnish (optional)

Method

In a deep saucepan, bring to a boil the peas and milk. Simmer for 8 to 10 minutes, then transfer to a blender and blend until smooth.
Return to the saucepan and, if needed, adjust the consistency with a little more milk. Season to taste, then sprinkle with a little nutmeg and a squeeze of lemon juice.
Ladle into bowls and top with fl aked mackerel and beetroot sprouts, if using. Serve with lemon cheeks on the side.

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Snert (Dutch pea soup)

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Confit of rabbit and green olive in saffron tortellini

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Fresh pea soup with smoked peppered mackerel

Fresh pea soup with smoked peppered mackerel

Ingredients

Method