A thick, hearty split pea soup so dense a spoon stands upright in it, loaded with vegetables and smoked beef sausage — the quintessential Dutch winter warmer.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep earthenware bowl
Garnishes: sliced rookworst, celery leaves
Accompaniments: dark rye bread, mustard
Instructions
-
1
Rinse split peas and add to a large pot with water. Bring to a boil, skim foam.
-
2
Add leeks, celery, carrots, potatoes, onion, and bay leaves. Simmer 1.5 hours, stirring occasionally.
-
3
Add the smoked beef sausage whole and cook 30 min more until peas have completely broken down.
-
4
Remove sausage, slice into rounds, return to pot. Season generously.
-
5
The soup should be thick enough for a spoon to stand in it. Serve with dark rye bread and mustard.
Did You Know?
Erwtensoep is traditionally only considered ready when a spoon can stand straight up in the middle without falling over.
Chef's Notes
Equipment Tips
- large stockpot
- ladle
- cutting board
Garnishing
sliced rookworst, celery leaves
Accompaniments
dark rye bread, mustard
The Story Behind Erwtensoep
Erwtensoep, also called snert, has warmed the Dutch through harsh winters since medieval times. It became the national winter dish, served at outdoor skating events along frozen canals. Every Dutch family guards their own recipe, but all agree it must be impossibly thick.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!