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  • Netherlands_Snert Erwtensoep_Dutch Pea and Ham Soup Recipe

SNERT/ERWTENSOEP (HAM & PEA SOUP)

  • Netherlands_Snert Erwtensoep_Dutch Pea and Ham Soup Recipe

I am a child.  I desperately want a Dutch native to tell me that the translation of snert is snot.  I do not wish to insult the Dutch and their cuisine; I promise, when presented with any pea based dish from any country my first thought is boogers.  It's just the way it is.  I'm too old now to grow up.

This soup comes with two names, some call it snert and others erwtensoep.  I know which side I'd rather break bread with.  *Blows nose and winks*.

The good news is that whatever title you choose, it tastes really good.  Provided you like peas of course.

I've used a solid block of smoked ham to make my soup.  In England, the regular supermarkets only ever seem to have this at Christmas, so my tip is to do as I do and find it at your local Eastern European shop, it's reasonably priced and very tasty.

Makes Dulcie's List   Makes Cosmin's List

ingredients

soup
  •  200g dried green split peas
  •  1 onion, peeled and finely diced
  •  1 carrot, peeled and finely diced
  •  1 leek finely diced
  •  1/4 celeriac (appx 300g) peeled and finely diced
  •  2 tbsp butter
  •  400g potatoes, peeled and finely diced
  •  A 300g block of smoked ham
  •  2 sprigs thyme
  •  1 bay leaf
  •  2 litres water
  •  Salt and pepper to taste
to serve
  •  200g smoked pork sausage cooked in accordance with packet instructions
  •  Fresh thyme
  •  Sour cream

NUTRITIONAL CONTENT PER PORTION

  • Calories | 258
  • Fat | 10.9g

Serves | 10

Prep Time | 10 minutes plus overnight soaking

Cooking Time | 1 hour 5 minutes

method

  1. Soak the peas overnight in plenty of cold water, then drain and rinse with fresh water.
  2. In a large heavy based pan, lightly sauté the onion, carrot, leek and celeriac in the butter until they're translucent.
  3. Season generously with salt and pepper, stir in the potatoes and smoked ham and cook on medium for a further two minutes.
  4. Stir in the drained peas and the water.   Add the thyme and bay leaf, cover, bring to the boil and then simmer for 30 minutes.
  5. Retrieve the smoked ham from the pan, dice and set aside.  Continue simmering the soup for a further 30 minutes until the peas are cooked through.
  6. Stir in the smoked ham and serve with smoked pork sausages, fresh thyme and sour cream.

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