A thick, hearty green split pea soup simmered with smoked sausage and bacon until it's spoon-standing thick.
Erwtensoep is a real, traditional Dutch dish, known as Dutch Split Pea Soup. A thick, hearty green split pea soup simmered with smoked sausage and bacon until it's spoon-standing thick.\n\nErwtensoep, also called snert, is a classic Dutch winter dish traditionally eaten after ice skating on frozen canals, with a good version famously said to be thick enough that a spoon can stand upright in it.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.
Serves 8
Combine split peas, smoked pork ribs, onion, carrots, leek, celery root, water and bay leaves in a large pot. Bring to a boil, skimming foam.
Reduce heat and simmer uncovered for 1.5 hours, stirring occasionally to prevent sticking, until the peas fully break down.
Take out the smoked pork, shred or dice the meat, discard bones, and return meat to the pot.
Add the sliced rookworst and simmer for another 15 minutes until heated through.
The soup should be thick enough for a spoon to stand upright; simmer longer uncovered if it's too thin.
Season with salt, remove bay leaves, and serve hot topped with fresh parsley and traditionally with dark rye bread and mustard.
Stir occasionally during the long simmer β split peas settle and can scorch on the bottom of the pot if left unattended.
The soup should be thick enough that a spoon stands upright in it; keep simmering uncovered if it's too thin.
This soup freezes and reheats exceptionally well, and many Dutch cooks say it tastes even better the next day.
A vegetarian version uses vegetable stock and smoked paprika instead of pork for a similar smoky depth.
Some households add diced potato for extra body.
Serve with mustard and a slice of dark rye bread with bacon, a classic Dutch pairing called roggebrood met spek.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Erwtensoep, also called snert, is a classic Dutch winter dish traditionally eaten after ice skating on frozen canals, with a good version famously said to be thick enough that a spoon can stand upright in it.
Fresh dried peas are strongly preferred since the long simmer is what breaks them down into the classic thick texture; canned peas won't achieve the same body.
Simmer uncovered longer to reduce and thicken, or the peas used may have been old and slower to break down β patience is key here.
Yes, it freezes excellently for up to 3 months; thin with a little water when reheating since it thickens further once frozen and thawed.
Per serving (420g / 14.8 oz) Β· 8 servings total
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