Recipe: Pea Soup with Bacon and Cheese

Gourmet Gouda is not just for cheese platters, it can also make a delicious ingredient for soups.

Beemster gourmet Dutch Gouda is the creamiest Gouda in Holland thanks to ideal farming practices and conditions.

Pea Soup with Bacon and Cheese

TYPE: Starter, lunch
TIME: 30 min
MAKES: 4 servings


  • 150 g Beemster Royaal
  • 2 tbsp. olive oil
  • 2 onions
  • 200 g lean smoked bacon cubes
  • 750 g frozen peas
  • 1l chicken stock
  • ½ head iceberg lettuce
  • Freshly ground pepper and salt



  1. Chop the onions and cut the iceberg lettuce and the Beemster Royaal into thin strips.
  2. Heat the oil in the soup pot and sauté the onions.
  3. Fry the bacon cubes in the frying pan until nice and crispy. Set them aside.
  4. Add the peas, chicken stock and half of the lettuce strips to the onions in the soup pot and bring to a boil.
  5. Simmer gently for 10 minutes, then purée the soup with a hand blender.
  6. Season with pepper and salt to taste. Stir the remaining lettuce strips, the bacon cubes and the cheese into the soup.
  7. Serve with whole-wheat bread, with mustard and piccalilli relish.

RRP range from $3.30 to $4.05 per 100 grams

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