How to Make Dutch Split Pea Soup (Erwentensoep or Snert)

This is an amazing soup. It's perfect for winter and I fell in love with it on a recent trip to the Netherlands. When it is made right it is thick enough for a spoon to stand straight up in it.

Split pea soup is also known as snert, which I'm sure you can figure out from the colour what that means! So grab a bowl and snuggle up on the sofa.


  • 300g dried green split peas
  • 100 g thick-cut bacon
  • 1 head of celery
  • 2-3 carrots, sliced
  • 1 large potato, peeled and cubed
  • 1 small onion, chopped
  • 1 small leek, sliced
  • 100g celeriac, cubed
  • Salt and pepper, to taste
  • a handful of sliced smoked sausage plus extra to garnish


  • Place the split peas and bacon in a large stock pot together with 1.75l of cold water and bring to the boil.
  • Skim off any froth forming on top as the pot starts to boil.
  • Once boiling gently, cover the pot and leave to simmer for about 45 minutes, stirring occasionally.
  • Add all the vegetables to the boiling broth and leave to cook for another 30 minutes.
  • Add extra water if needed.
  • Add the smoked sausage.
  • When the vegetables are tender, remove the bacon and smoked sausage and puree the remaining soup.
  • Check for seasoning and add salt and pepper as needed.
  • Add the meat back to the soup and reheat.

Serve the soup garnished with extra slices of smoked sausage!

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