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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. 
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Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Course: Dinner, Main Course
Cuisine: Dutch
Ingredients Method Notes

Ingredients
  

  • 400 gr split peas or dried peas
  • 1 large shoulder chops
  • 2 leeks
  • 1 small celeriac
  • 1 large potato
  • 1 “German” smoked sausage
  • 1 bunch parsley
  • 2 bay leaves
  • 2 tsp salt
  • pepper

Method
 

  1. Soak the washed peas or split peas at least 12 hours in 1.5 litres of cold water.
  2. Add the shoulder chop to the peas in the soaking water together with the bay leaves and salt and bring to a boil.
  3. 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.
  4. 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.
  5. In the meantime cook the sausage in it's inner packaging for 20 minutes in a pan of hot but not boiling water.
  6. Once the pea soup is cooked remove the shoulder chop, cut into small cubes and toss it back into the soup.
  7. Cut the sausage into slices and add hem to the soup as well.
  8. Stir the parsley through and bring then soup to taste with salt and pepper
Serving Suggestion
  1. Serve with Zeeland bacon on rye bread.

Notes