Dutch Erwtensoep (Split Pea Soup)

About This Recipe

Erwtensoep (colloquially called 'snert') is the Dutch winter soup that defines the season. Made with split peas cooked until completely dissolved, pork bones, celeriac, leeks, and plenty of rookworst (smoked sausage), it's so thick that by Dutch tradition a spoon should stand upright in a properly made pot. Served the next day (it thickens overnight), eaten with rye bread and spek (smoked bacon).

Ingredients

Serves 8

• 500 gdried green split peas, rinsed
• 500 gpork spare ribs or ham hock
• 300 grookworst (smoked sausage) or kielbasa
• 2 mediumceleriac, cubed
• 2 leekssliced
• 2 mediumonions, chopped
• 3 mediumpotatoes, cubed
• 2 literswater
• 2 piecesbay leaves
• 1 tspsalt
• 1/2 tspblack pepper

Instructions

1. 1

   Start the soup

   Combine split peas, pork ribs, water, and bay leaves in a large pot. Bring to a boil, skim foam, then simmer for 1 hour.

2. 2

   Add vegetables

   Add celeriac, leeks, onions, and potatoes. Continue simmering for 1 more hour until peas have fully dissolved and vegetables are very soft.

3. 3

   Add sausage and season

   Remove pork ribs, shred the meat, and return it to the pot. Discard bones. Add sliced rookworst. Season with salt and pepper.

4. 4

   Serve or store

   Serve on day one, or refrigerate overnight — the soup thickens dramatically and the flavor deepens. Reheat with a splash of water.

Variations

• •

  Make vegetarian with smoked paprika and mushrooms

• •

  Add celery leaves for extra flavor

• •

  Serve with mustard-buttered rye bread

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 5 days. Freezes excellently for 3 months.

Frequently Asked Questions