Erwtensoep (pronounced “air-ten-soup”) is traditional Dutch pea soup, also known as snert (although it may be that snert is technically day-old erwtensoep). This soup is simple and earthy, characteristically thick, and made of split peas, chopped vegetables and pork.
1 lb. Green split peas
1 Large onion, peeled and chopped
2 Celery stalks, chopped
1 Large leek, chopped
1 Large carrot, chopped
1 Large clove of garlic, halved
2 Rinsed ham hocks
Salt and Pepper
Pick through the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally.
2 Remove the ham hocks from the soup and put to the side. Purée the soup with an immersion blender.
3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into bowls and garnish with chives.
Option – remove meat from the ham hocks. Dice the meat and serve with the soup.
Enjoy this photo of colorful Dutch flower bulbs, while dining on Erwtensoep / Snert, the traditional Dutch pea soup! I love chatting recipes, cuisine and dining. I’d love to hear from you, especially if you give this recipe a try.