Emma Snert yourself warm
It may be Spring but it’s still soup weather and this Dutch split pea soup, inspired by our trip to Stads Koffyhuis in Delft, will warm you up with its thick texture. It’s full of vegetables and pork, omit the pork for a veggie friendly version. A classic winter dish, it’s commonly served with a hunk of bread and some and cured uncooked bacon. This soup is not just a starter but a substantial meal, it should be thick enough to hold up your spoon – mine didn’t turn out that thick but thick enough for me!
The soup is known as Erwtensoep which means Dutch Pea Soup but is commonly known as Snert. Not the nicest of words for such a delicious and hearty soup. The amounts here will make a huge pot which may not see you through the rest of the cold weather but will certainly help keep your freezer filled for a few days. Hope you enjoy it as much as I did.
Recipe: Split Pea and Ham Soup
Ingredients
- 300 g 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
- 100 g 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!
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