Erwtensoep

Nutrition · per serving

Steps

1. 1

   Rinse the yellow split peas under cold water until the water runs mostly clear. Put them in a medium soup pot with the water, bay leaf, and dried marjoram. Bring to a boil over medium-high heat, skimming off any foam for a cleaner-tasting broth.

   200 g yellow split peas1 litre water1 bay leaf1 tsp dried marjoram
2. 2

   While the pot comes up to heat, prepare the vegetables: dice the celeriac and carrot small and evenly so they soften at the same rate; wash the leek thoroughly between the layers to remove grit, then slice it; finely dice the onion.

   180 g, peeled and diced small celeriac120 g, diced small carrot120 g, halved lengthwise, washed and sliced leek100 g, finely diced onion
3. 3

   Add the celeriac, carrot, leek, and onion to the pot. Lower to a steady simmer and cook uncovered for 35 minutes, stirring occasionally so the peas do not catch on the bottom. The soup is ready for the next stage when the peas are soft and starting to break down.

   180 g, peeled and diced small celeriac120 g, diced small carrot120 g, halved lengthwise, washed and sliced leek100 g, finely diced onion
4. 4

   Nestle the smoked sausage into the simmering soup and cook for 10 minutes, turning once if needed, until heated through and lightly infused into the soup. If the soup becomes too thick before the peas are fully tender, add a small splash of hot water.

   200 g smoked sausage
5. 5

   Remove the sausage to a board and slice it. Discard the bay leaf. Season the soup with the fine salt and black pepper. For a classic thick texture, lightly mash some of the peas and vegetables against the side of the pot with a spoon; it should be hearty and spoon-coating, not watery.

   1 bay leaf1 tsp, or to taste fine salt1/2 tsp, or to taste black pepper200 g smoked sausage
6. 6

   Return the sliced sausage to the pot and simmer for 2 minutes. Ladle into warm bowls, scatter over the fresh parsley, and serve hot.

   200 g smoked sausage10 g, finely chopped fresh parsley

Origin & History

Erwtensoep, often affectionately called snert in the Netherlands, is a classic cold-weather pea soup known for its thick, meal-like consistency. Although the seed brief lists German cuisine, this dish is authentically Dutch and closely associated with winter, skating season, and hearty farmhouse cooking. Versions vary by household, but peas, root vegetables, and smoked sausage are among the best-known elements.