Soup, Pea (Erwten soep)
Erwtensoep, also known as snert, is a traditional, hearty Dutch split pea soup that is a staple of Dutch winter cuisine. It is a very thick, stew-like dish, traditionally considered a success if a spoon can stand upright in it.
Ingredients
Method
- Soak the washed peas or split peas at least 12 hours in 1.5 litres of cold water.
- Add the shoulder chop to the peas in the soaking water together with the bay leaves and salt and bring to a boil.
- Let the mixture simmer in a closed pan, occasional stirring for about 1.5 hours. Any foam can be removed with a slotted spoon or scoop.
- While the peas simmer, cut the leeks into rings and the celeriac and potato into cubes. Add it to the soup and let it cook for another half an hour.
- In the meantime cook the sausage in it's inner packaging for 20 minutes in a pan of hot but not boiling water.
- Once the pea soup is cooked remove the shoulder chop, cut into small cubes and toss it back into the soup.
- Cut the sausage into slices and add hem to the soup as well.
- Stir the parsley through and bring then soup to taste with salt and pepper
Serving Suggestion
- Serve with Zeeland bacon on rye bread.
Notes
