Pea soup is one thing. Pea soup with a frankfurter in it on a blustery day in the middle of Zeeland, south-west Netherlands, when you’re under ten is quite another. A regular treat we had as kids was an excursion on what became known as the pea soup ferry. The pea soup ferry used to carry cars from Breskens to Vlissingen (Flushing), but was discontinued in 2003 when a transport planner thought that building the Westerschelde bridge was a better idea. Clearly that person had no idea how good the pea soup was. My Dutch friend, Tom, is a transport planner. It was probably all his fault.
Pea soup with mandatory Frankfurter, many years later
a packet of frozen peas (obviously), though fresh are good, they have to be really fresh and it’s five times the work
good quality vegetable stock, or organic chicken stock, homemade or bought
an onion
the best Frankfurters you can lay your hands on
fresh mint to garnish or add to the soup (optional)
salt, pepper, olive oil
Gently sweat the onion in olive oil till translucent. Chuck in the peas and stock. Simmer. Talk to your mum on iChat. While that’s happening, heat the frankfurters in barely simmering water. Come back ten to fifteen minutes later. Blitz the pea soup with a hand blender while thinking of your least favourite person (the transport planner, for instance). Season to taste. Pour into a large mug. Drop in a hotdog. Cuddle up on the sofa and wish you were still under ten. Things were simpler then. Just like this recipe.
Tom, the transport planner
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