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As the days get warmer you’ll naturally prefer a lighter soup. This delicious Julienne soup is typically enjoyed in the Netherlands during the spring months, and makes an ideal starter.
1 jar of Struik concentrated beef broth
2 sticks of celery
100 grams of snow peas
100 grams of mushrooms
A sprig of thyme
1 bay leaf
First rinse and finely slice the vegetables. Next fry the vegetables and stir in the broth, together with 2 jars of water. Add in a sprig of thyme and a bay leaf, before leaving the soup to gently simmer for about 15 minutes. Finally season with salt and pepper before serving.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.