Pea Soup with CheeseDogs

A Dutch winter classic with a twist: this pea soup with CheeseDogs combines the rich, creamy flavour of traditional pea soup with the savoury bite of grilled CheeseDogs. Perfect for cold days, served with rye bread and cured bacon for an authentic touch!

Ingredients

  • 4 CheeseDogs
  • 1,5 litres vegetable stock
  • 300 g split peas
  • 1 onion, finely chopped
  • 1 tsp smoked paprika
  • 15 g celery leaves, finely chopped
  • 1 carrot, thinly sliced
  • 250 g celeriac, diced

Preparation method

  1. Boil the vegetable stock with the split peas, onion, and smoked paprika. Cover and let it simmer gently for 30 minutes.
  2. Add ¾ of the celery leaves to the pot and blend the soup with a hand blender until smooth.
  3. Stir in the celeriac and carrot slices and simmer for another 15 minutes until tender.
  4. Grill the CheeseDogs on a contact grill or grill pan over medium heat, turning regularly until evenly browned.
  5. Chop the remaining celery leaves and add most of them to the soup. Season with salt and pepper to taste.
  6. Serve the soup in deep bowls. Slice the CheeseDogs diagonally into pieces and place them in the soup. Garnish with the remaining celery leaves.

 

Tip: Serve with rye bread topped with slices of cured bacon for an authentic touch.