A pot of erwtensoep on a café table with rye bread and smoked bacon on the side

Pemula

Erwtensoep (Snert)

Name: Erwtensoep (Snert)
Total time: 2 h 30 min
Yield: 6
Cuisine: Dutch
Ingredients: 500 g Dried green split peas; 2.5 L Water; 500 g Pork ribs or a smoked pork hock; 2 Rookworst (Dutch smoked sausage); 300 g Celeriac, diced; 2 Leek, sliced; 2 Carrot, diced; 1 Onion, chopped; 2 Potato, diced; 20 g Celery leaves, chopped; 2 tsp Salt; 1 tsp Black pepper; 6 slices Rye bread to serve

Split peas cooked down with pork and celeriac until a spoon will stand upright in the pot — the soup Dutch skaters eat on the ice, and it is better on day two.

Sumber

Resep oleh Dutch home kitchens · 🏺 Tradisional · Plain, filling winter cooking — potatoes mashed with something green, a pot on the stove all afternoon, and no interest whatsoever in showing off.

Dutch · winter soup — An ownerless traditional dish, so no cook is credited. Both `Erwtensoep` and `Snert` redirect to `Pea_soup`, so Wikipedia treats them as one topic; the linked article is therefore the wider pea-soup article and its Dutch section is what backs this recipe — the split peas, the pork and rookworst, the celeriac and the thickness. Quantities and method are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

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Langkah

Rinse the split peas and put them in a large pot with the water and the pork. Bring to the boil and skim off the foam.
Turn it down and simmer, lid ajar, for 1 hour. The peas will start to collapse and the water will go cloudy.
Add the celeriac, leek, carrot, onion and potato and simmer another 45 minutes, stirring the bottom every 10 minutes.
💡 Split peas catch and burn the moment you stop stirring. A heavy pot and a wooden spoon at the bottom, every ten minutes.
Lift out the pork, pull the meat off the bones, shred it and return it to the pot. Discard the bones.
Slice the rookworst into coins, drop them in with the celery leaves, salt and pepper, and simmer 15 minutes more.
Take it off the heat and leave it to stand — ideally overnight in the fridge. Reheat gently and serve with rye bread.

💡 Tips

The Dutch test is that a spoon stands up in it. If yours does not, simmer it uncovered for another 20 minutes.
Snert is the name for it once it has thickened properly. On the first day it is erwtensoep; on the second it is snert.
It freezes well but thickens further. Loosen with a splash of water rather than stock when you reheat.