Germaine Absalon owned Café Vlissinghe in Bruges in the 1950s, and by all accounts, she ran it with the kind of warmth that made the place feel less like a business and more like an extension of her own home. On Christmas Eve, she had a tradition that perfectly captures the spirit of gezelligheid: she would close up the café and attend midnight mass together with her regular customers. The whole group would walk through the cold Bruges night to church, pray together, and then return to Vlissinghe where Germaine would be waiting with her famous sweet pea soup. It wasn’t fancy—it was humble, nourishing, exactly what you needed after standing in a cold church on the longest night of winter. But it was the ritual of it, the care of it, that made it memorable. She fed her community the way you’d feed your own family, because in many ways, that’s exactly what they were.
Sweet pea soup might sound simple, but there’s an alchemy to it when it’s done right. The sweetness of the peas, the richness of good homemade stock, the way it warms you from the inside out—it’s comfort in a bowl. My version stays true to what I imagine Germaine’s would have been: nothing overly complicated, just honest ingredients treated with respect. The secret is in the chicken stock I make from scratch, simmered low and slow until it’s golden and full of flavor. And the real gem, the thing that elevates it from simple to special, is the fried mint olive oil I drizzle on top just before serving. That bright, aromatic hit against the earthy sweetness of the peas—it’s the kind of small touch that turns a humble soup into something you’ll remember, the kind of dish that deserves to become your own Christmas Eve tradition.
Description
This vibrant Sweet Pea Soup is a tribute to the mid-century tradition at Bruges’ oldest pub, Cafe Vlissinghe. In the 1950s, the owner would serve this comforting, velvety soup to patrons returning from midnight mass on Christmas Eve. It is light, fragrant, and beautifully finished with a sizzling mint-infused oil.
Ingredients
For the Soup
For the Mint Oil & Garnish
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced shallots and potatoes. Sauté for about 5 minutes without browning, allowing the shallots to become translucent and the potatoes to soften slightly at the edges.
- Simmer with Stock: Pour in the homemade chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 12–15 minutes, or until the potato cubes are completely tender.
- Add the Peas: Increase the heat slightly and add the frozen peas. Simmer for only 3 to 5 minutes. Tip: Do not overcook the peas if you want to maintain that bright, vibrant green color.
- Blend: Remove the pot from the heat. Using an immersion blender (or a stand blender in batches), blend the soup until perfectly smooth and velvety. Season to taste with salt and a pinch of white pepper.
- Prepare the Mint Oil: While the soup rests, heat the 4 tablespoons of olive oil in a small pan or ladle over medium-low heat. Add the dried mint and stir for about 30–60 seconds until the oil is fragrant and the mint is slightly toasted (be careful not to burn it). Remove from heat immediately.
- Plating: Ladle the hot soup into bowls.
- Final Touch: Add a generous dollop (about 1 tablespoon) of Greek yogurt in the center of each bowl. Drizzle the sizzling mint oil over the top of the soup and yogurt, just as you would use a chili oil.
- Serve: Serve immediately with a slice of dark rye bread or crusty pistolets.
Notes
- You can find my chicken stock recipe in my Waterzooi article by CLICKING HERE
