Pea Soup Puree with Milk

Soups | Dutch cuisine

⏳ Time

30 minutes + 14 hours

🥕 Ingredients

🍽️ Servings

Description

Pea Soup Puree with Milk

Ingredients

Pea shoots - 10 oz
Onion - 1 head
Veal Shank - 1 piece
Bay leaf - 1 piece
Parsley - 1 stem
Garlic - 1 clove
Milk - 10 fl oz
Butter - 0 oz
Salt - to taste

Step by Step guide

Step 1

Soak the peas in cold water overnight. Then drain the water and place the peas along with 2 liters of cold water in a large pot, adding the onion cut in half, the veal shank, and a bouquet garni. Bring to a boil, then reduce the heat to medium and let the soup simmer for 2.5–3 hours.

Step 2

Remove the onion, bouquet garni, and shank. Drain most of the broth. Blend the peas with the remaining liquid in a blender and then transfer to a cleaned pot. Add salt to taste.

Step 3

Add hot milk. If the soup is still very thick, add as much of the remaining broth as needed. Mix everything well, heat it up, and add butter to the soup. Serve with croutons, crackers, or toast.