Netherlands' national winter soup — thick, almost spoonable split pea soup with smoked pork, celery and celeriac. So thick a spoon should stand upright in it. The Dutch call it 'snert'.
Erwtensoep (also called 'snert' in colloquial Dutch) is the most quintessentially Dutch dish there is — a soup so thick it is borderline stew, made from dried split peas, smoked sausage, smoked pork ribs, celeriac, leek and celery root, and simmered for hours until the peas dissolve completely and the broth becomes a rich, creamy, dark green-grey mass. The unofficial Dutch test for authentic erwtensoep: stick a wooden spoon upright in the pot — it should stand without support. Erwtensoep is eaten with dark rye bread topped with smoked bacon (roggebrood met spek) and is the fuel of Dutch winters, canal-skating days, and football matches.
Serves 6
Drain soaked peas. Place in a large pot with smoked pork ribs, water, bay leaves and onion. Bring to a boil, skim foam, then simmer 60 min.
Remove pork ribs. Add celeriac, leeks, celery and carrots. Simmer 40 more min until peas have completely dissolved into the broth and vegetables are very soft.
Remove meat from pork ribs, shred and return to the pot. Add sliced rookworst. Simmer 15 min.
The peas must dissolve completely — the soup should look uniformly thick and green-grey, not have visible pea chunks.
Season with salt and pepper. The soup should be very thick — if it pours easily, simmer uncovered 20 more min. A spoon should stand upright.
Ladle into deep bowls. Serve with dark rye bread (roggebrood) topped with thin slices of smoked bacon.
Overnight soaking is essential — unsoaked peas take much longer to dissolve and often remain gritty.
Erwtensoep thickens considerably as it cools — the ideal serving temperature is just below boiling.
Add a smoked pig's trotter instead of ribs for an even richer, more gelatinous result
Stir in a spoonful of Dutch mustard at serving for a tangy finish
Vegetarian version: omit pork, add smoked paprika and miso paste for depth
Improves dramatically on day 2 and 3. Keeps 5 days refrigerated. Freezes very well. The soup continues to thicken — add water when reheating.
Erwtensoep has been a Dutch staple since at least the 17th century when dried split peas were a crucial winter food for both sailors and city workers. The VOC (Dutch East India Company) served pea soup on long voyages. Today it is so associated with Dutch winter identity that restaurants explicitly label November–March as 'erwtensoep season'.
Dutch erwtensoep uses a higher ratio of split peas to water than most other European pea soups, and the peas are simmered until they fully disintegrate, releasing their starch completely into the liquid. The addition of celeriac (a very starchy vegetable) further thickens the soup. The result is intentionally closer to a thick porridge than a clear soup — this density is considered the mark of quality.
Per serving · 6 servings total
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