Erwtensoep, the Netherlands' thick winter split pea soup with smoked sausage, served as a hearty bowl.
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.
Serves 6
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.
Simmer uncovered 60-70 minutes, stirring occasionally so the peas don't stick, until the peas have completely broken down into a thick puree.
Stir in the leek, carrots, celeriac, celery and onion. Simmer 25-30 minutes more until the vegetables are fully tender.
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.
Simmer the rookworst in a separate small pot of water 15 minutes until warmed through, then slice into rounds.
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.
Don't add salt until the ham hock has fully simmered — smoked pork releases a lot of salt on its own and you can easily oversalt early.
Stir occasionally during the long simmer, since split peas settle and can scorch on the bottom of the pot.
Make it a day ahead if you can; erwtensoep famously tastes even better and thicker the next day.
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.
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.
Erwtensoep, also called snert, is a genuine Dutch winter staple documented for generations, traditionally eaten after ice-skating on frozen canals, and the folk test for doneness — that a wooden spoon should stand upright in the pot — remains a well-known measure of a properly thick batch.
Split peas need close to an hour of steady simmering to fully break down; if the soup is still brothy, keep simmering uncovered so more liquid evaporates and the peas continue to soften and thicken it.
Yes — smoked bacon or a smoked pork shoulder both work, simmered the same long way to build a smoky base broth before being shredded back in.
That's a genuine and often-repeated Dutch benchmark for erwtensoep — a properly cooked batch is thick enough that a spoon placed upright in the pot will briefly stay standing.
Per serving (480g / 16.9 oz) · 6 servings total
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