Erwtensoep (split pea soup), is a soup every Dutch person craves when the weather turns colder in Autumn. To warm up from the cold and rain, a good bowl of erwtensoep or snert (another Dutch name for split pea soup) is the perfect comfort food. It will warm you up inside and fill you up during the colder and darker months.
This thick and savory soup's origins go back all the way to Greek civilization and the Middle East, however the first Dutch pea soup recipe dates from the 16th century. This traditional Dutch food should be so thick that a wooden spoon can stand up straight in it. Dutch split pea soup is usually prepared at home and a good erwtensoep recipe takes some time in preparation - but it’s worth it.
Erwtensoep is usually either eaten as dinner at home or as lunch at a restaurant. in a restaurant it’s usually served in a bowl with ryebread on the side. The slices of ryebread either have katenspek (raw bacon) or cheese on it. When served as dinner, people will have krentenbollen (currant buns) on the side to make it a full dinner. At festivals or ice skating rinks it’s sold in paper cups - perfect to warm up on a cold day.
The above recipe serves four.
Last Updated 19 October 2022