Dutch Green Split Pea Soup (Erwtensoep) Bowl

About This Recipe

Erwtensoep, sometimes called snert, is one of the most beloved winter dishes in the Netherlands — a split pea soup cooked so long and so thick that a spoon can, according to Dutch tradition, stand upright in it. It's built on smoked pork, usually a ham hock or bacon, simmered with split peas until they collapse into a thick, earthy puree, then finished with rookworst and a scatter of fresh herbs. The technique that defines a proper erwtensoep is time: split peas need at least an hour of steady simmering to break down completely into that classic thick, rustic texture, and the smoked pork needs equally long simmering to release its flavor into the broth before being shredded and stirred back in. Celeriac, leek and carrot round out the vegetable base, and the soup is traditionally served with dark rye bread and a smear of mustard alongside the sliced rookworst.

Ingredients

Serves 6

• 500 gdried green split peas(rinsed)
• 1smoked ham hock
• 2.5 literswater
• 1leek(sliced)
• 2carrots(diced)
• 1 smallceleriac(peeled and diced)
• 2 stalkscelery(diced)
• 1onion(diced)
• 2bay leaves
• 1rookworst or smoked sausage
• 1.5 tspfine sea salt(adjust to taste)
• 0.5 tspblack pepper
• 0.25 cupparsley(chopped, for serving)

Instructions

1. 1

   Start the base

   Combine split peas, ham hock, water and bay leaves in a large pot. Bring to a boil, skim any foam, then reduce to a gentle simmer.

2. 2

   Simmer until thick

   Simmer uncovered 60-70 minutes, stirring occasionally so the peas don't stick, until the peas have completely broken down into a thick puree.

3. 3

   Add the vegetables

   Stir in the leek, carrots, celeriac, celery and onion. Simmer 25-30 minutes more until the vegetables are fully tender.

4. 4

   Shred the ham hock

   Lift out the ham hock, pull the meat from the bone, discard skin, fat and bone, and shred the meat. Stir the meat back into the soup.

5. 5

   Cook the sausage

   Simmer the rookworst in a separate small pot of water 15 minutes until warmed through, then slice into rounds.

6. 6

   Season and serve

   Season the soup with salt and pepper. Ladle into bowls, top each with sliced sausage, and scatter with parsley. Serve with dark rye bread and mustard.

Variations

• •

  Vegetarian version: skip the ham hock and sausage, use vegetable stock, and add smoked paprika for depth.

• •

  Thicker traditional style: mash a portion of the cooked vegetables back into the soup for an even thicker, rustic texture.

• •

  Bacon swap: use smoked bacon lardons instead of a ham hock if hocks aren't available, simmering them the same way.

Storage

Refrigerate up to 5 days — it thickens significantly and tastes better after a day. Freezes well up to 3 months; thin with water when reheating since it sets very firm when cold.

Frequently Asked Questions