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.

Ingredients

  • 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

Instructions

  • 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!

Author image
Loves to eat and travel and share the great places found!
Glasgow Website