Dutch Pea Soup Recipe

Dutch pea soup in a bowl
author pic


 Updated 06/08/2015

 See comments

A thick and delicious soup which can be used as a starter or, with the addition of extra meat such as boiled ham or bacon, as a main meal.

You may be interested to try this suggested menu:

Starter - Dutch Pea Soup
Main Course - Beef Vegetable Casserole
Dessert - Pumpkin Mini Cakes


  • 1lb dried split peas, soaked overnight then well-drained
  • 6 pints cold water
  • 2 tablespoons butter
  • 2 onion, peeled and chopped
  • 2 leeks, trimmed, washed and finely sliced
  • 2 celery stalks, trimmed and finely chopped
  • salt and pepper to taste
  • 6 good quality Frankfurter sausages
(see measure conversions for more information on quantites)


  1. Place the water and soaked peas in a large saucepan.
  2. Bring to the boil.
  3. Cover and simmer gently for 4 hours.
  4. Whilst the peas are simmering, melt the butter in a frying pan.
  5. Add the vegetables to the melted butter and fry for 5 minutes.
  6. Remove from heat.
  7. When cooked remove the peas from the heat.
  8. Allow to cool a little and then blend in a blender.
  9. Return to the pan.
  10. Add the fried vegetables.
  11. Cover and simmer for an hour.
  12. Season to taste.
  13. Serve with slices of Frankfurter.

Prep Time: 480 minutes

Cook Time: 75 minutes

Yield: 4 - 6 portions


E-mail (Will not appear online)
Powered by Comment Script