Erwtensoep
Erwtensoep, affectionately also known as "snert," is considered the national soup of the Netherlands, so rich and thick that tradition says it must be thick enough for a spoon to stand upright in it, unsupported. Its origin ties to the need to use dried peas, a plentiful and affordable crop in the Dutch agricultural lowlands, capable of feeding an entire family through long winters. In the Netherlands, erwtensoep is closely associated with winter and ice-skating — many Dutch people associate the dish with the memory of a hot cup of soup drunk outdoors, after skating on frozen canals. A culinary tradition holds that the soup is best the next day, reheated, when the flavors have combined even further, which is why many households cook it deliberately in advance, in large quantities.
Dried yellow split peas
Yellow split peas simmer for a long time, until they break down into a thick, creamy soup.
Smoked sausage
A smoked Dutch sausage (rookworst) simmers directly in the soup, flavoring it intensely.
Root vegetables
Leek, celery and carrots are added near the end, for texture and freshness.
Served with rye bread
Traditionally served with slices of smoked rye bread and crispy bacon.
Ingredients 4 servings
- 500g dried yellow split peas
- 1.5 liters water
- 1 rookworst (Dutch smoked sausage, or other smoked sausage)
- 2 leeks, sliced
- 2 celery stalks, cubed
- 2 carrots, cubed
- 1 onion, chopped
- Salt and pepper to taste
- Rye bread, for serving
- Crispy bacon, for serving
How to make it
- 1SOAK THE PEAS: Rinse the split peas under cold water, then let them soak in water at least 4 hours or overnight.
- 2BOIL THE PEAS: Drain the peas, put them in a large pot with fresh water, bring to a boil, then let simmer over low heat.
- 3ADD THE SAUSAGE: Add the whole rookworst to the pot, let it simmer together with the peas 45 minutes, until the sausage is cooked through.
- 4REMOVE THE SAUSAGE: Remove the sausage, set it aside, continue simmering the peas another 45 minutes, stirring occasionally, until fully broken down.
- 5ADD THE VEGETABLES: Add the leek, celery, carrots and chopped onion, let simmer another 20-25 minutes, until the vegetables are tender.
- 6SLICE THE SAUSAGE: Cut the slightly cooled sausage into thick slices.
- 7RETURN THE SAUSAGE: Add the sausage slices back to the soup, let it warm through 5 minutes.
- 8SEASON: Taste and adjust salt and pepper — the soup should be thick enough for a spoon to stand upright.
- 9SERVE: Serve hot, with slices of rye bread and crispy bacon on top.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
