Dutch pea soup (Groenterijke erwtensoep)
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
In 2 liters of water add the dried peas, bay leaf, beef concentrate and simmer for 30 minutes.
Cut the carrots into rounds and add to the soup.
The leek is cut lengthwise into 2, then the rounds. Add to soup.
Boil every 45 minutes on low heat.
At the end, add the fresh peas and cook for 10 minutes. Garnish with fresh mint leaves.