Dutch Pea Soup

Ingredients

• 300 g green peas (frozen or fresh)
• 1 stalk leek
• 1 celery stalk
• 1 Garlic clove
• 400 g mostly waxy potatoes
• 2 tbsp butter
• 2 sprigs thyme
• 1 l meat broth
• 2 Bay leaves
• 1 tsp peppercorns
• 3 Juniper berries
• 100 g bacon (thin slices)
• Salt
• pepper (ground)

Instructions

1. 1.

   Let the green peas thaw or wash thoroughly and drain well. Halve the leek lengthwise, wash it, and cut into strips across. Wash, trim, and chop the celery into pieces. Finely chop the celery leaves. Peel the garlic clove and finely mince it. Peel the potatoes and cut them into bite‑sized chunks.

2. 2.

   Heat butter in a large pot and sauté the vegetables (except the celery leaves and peas) with the thyme sprigs. Pour in the broth, add a tea bag of spices, and let everything simmer gently at medium heat for about 20 minutes in a covered pot.

3. 3.

   Meanwhile slice the bacon into thin strips. After the cooking time ends, add the peas, half of the celery leaves, and the bacon; cook for another 10 minutes. Remove the tea bag and thyme sprigs, season with salt and pepper. Serve on warmed soup plates and sprinkle with the remaining celery leaves.