Erwtensoep (Snert): Discover the Ultimate Comfort Food!
Erwtensoep, also known as Snert, is a traditional Dutch split pea soup that is hearty, warming, and perfect for cold weather.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Dutch
- Diet: Gluten Free
Ingredients
Scale
- 500g split peas
- 1.5 liters water
- 250g smoked sausage
- 150g diced bacon
- 1 large onion, chopped
- 2 carrots, diced
- 1 celery stalk, diced
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the split peas under cold water and drain.
- In a large pot, combine the split peas and water. Bring to a boil.
- Add the smoked sausage, bacon, onion, carrots, celery, and bay leaf.
- Reduce heat and let it simmer for about 1.5 to 2 hours, stirring occasionally.
- Once the peas are soft, remove the sausage, slice it, and return it to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian version, omit the sausage and bacon.
- This soup tastes even better the next day as the flavors meld.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg