Dutch Pea Soup (Erwtensoep (snert))
Overview
Erwtensoep, also called snert, is the Netherlands' thick winter pea soup. Split green peas are simmered with pork, celeriac, leek, carrot and onion until they collapse into a dense purée, which Dutch cooks say should be thick enough to hold a spoon upright. Slices of smoked sausage are added at the end. It is served with rye bread and bacon and is closely linked to ice skating, sold at stalls beside frozen canals. Like many soups, it improves when made a day ahead.
History
Pea soups have been eaten in the Netherlands for centuries as cheap, warming food for the cold months. Dried peas kept well through winter and were a staple for sailors and farmers. Snert became part of Dutch winter culture, and many families still make a large pot on the first cold weekend of the year.
Main ingredients
Split peas, smoked sausage, pork, celeriac, leek, carrot. The soup is built on pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Leek soups · More soups from Netherlands
Recipe
Method
- 1
Simmer the peas and pork in water for about an hour, stirring often.
- 2
Remove the pork, cut it up and discard the bones.
- 345 min
Add the diced vegetables and cook for 45 minutes until thick.
- 4
Add the pork and sliced sausage, season and serve with rye bread.
- ✓
Serve. About 2h 50m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
