Split Pea Soup from Netherlands

This typical Dutch winter meal is also known as Ertwensoep or Snert.  This soup is traditionally served so thick that you can stand a spoon upright in it, but if you prefer it thinner then add more water.  If you are making this the day before serving it, just know that it does thicken considerably overnight.  Shop-bought pea and ham soup doesn’t come close to this.  Homemade is much tastier.

You can add carrots, potatoes and celery into the soup as well.  I usually don’t bother as the soup is filling just as it is.  Traditionally served with rye bread.

You need:

2 cups dried split peas

1 onion finely chopped

4 cloves garlic finely chopped

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon black pepper

10 cups water

Stock cube

4 rashers bacon

1 packet frankfurters or other smoked sausage

You do not need to soak the split peas overnight.  Add all ingredients, except the frankfurters, into a big pot.  Bring to the boil and let it boil for an hour stirring regularly so that it doesn’t catch on the bottom.  Taste to see if it needs more salt and pepper and add if needed according to taste.  When split peas are soft, turn heat down to simmer.  Slice the frankfurters into thick slices and add to the soup.  Simmer for another 15-20 minutes.  Serve in a bowl with a sprig of celery leaves if you want to make it look very Dutch.

Cindy Vine is a South African author and teacher currently living in Ukraine.  She is the author of Hush Baby, The Colorful Art of Pain, Defective and The Case of Billy B.  All her books are available on Amazon in both kindle and print format.