Dutch split pea soup (erwtensoep or snert)
Recipe type: Soup
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 4
This thick, hearty split pea soup complete with lashings of pork is not so much a soup as a meal in a bowl!
  • 300g dried green split peas
  • 100 g thick-cut bacon
  • 1 pork chop
  • 1 stock cube (vegetable or chicken are both fine)
  • 2 celery sticks
  • 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
  • handful of chopped celery leaves
  • a handful of sliced smoked sausage (Dutch
  • Rookworst
  • is traditional but use what you have on hand - I used a smoked German sausage) plus extra to garnish
  1. Place the split peas, crumbled stock cube, bacon and whole pork chop in a large stock pot together with 1.75 l of cold water and bring to the boil. Skim off any froth forming on top as the pot starts to boil. Once boiling gently, put the lid on the pot and leave to simmer for about 45 minutes, stirring occasionally.
  2. Remove the pork chop, remove the bone and thinly slice the meat. Set aside for later.
  3. Add all the vegetables to the boiling broth and leave to cook for another 30 minutes. If the vegetables start to catch on the bottom of the pot you can always add a little extra water.
  4. After the mixture has boiled for 15 minutes, add the smoked sausage. When the vegetables are tender, remove the bacon and smoked sausage with the tongs. Puree the remaining soup with an immersion blender until it is as chunky or smooth as you like. Check for seasoning and add salt and pepper as needed.
  5. Add the meat back to the soup and reheat. Serve the soup hot, garnished with the extra slices of smoked sausage and chopped celery leaf.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2014/04/dutch-split-pea-soup-erwentensoep-or-snert.html