Dutch Green Split Pea Soup

Known in the Netherlands as erwtensoep or snert, this split pea soup is the kind that sticks to your spoon. Leeks, celeriac, and celery leaves give it a savory, aromatic base that’s distinctly Dutch, while sliced kielbasa adds smoky richness in every bowl.

The peas get a quick boil and then soak for an hour before the long simmer begins. This shortcut hydrates them evenly so they break down into a thick, creamy broth without any blending. After an hour of simmering with the bacon, they should be soft enough that they start falling apart on their own.

The vegetables go in during the last 30 minutes so they hold their shape. The potatoes add body, the celeriac brings an earthy, celery-like flavor that’s more concentrated than regular celery, and the leeks melt into the broth.

Kitchen Tips

• Sort through the split peas before cooking. Small stones and debris hide in dried legumes more often than you’d expect.
• The soup thickens dramatically as it cools. Erwtensoep is traditionally served the next day, reheated with a splash of water. The Dutch say it should be thick enough for a spoon to stand up in.
• Slice the kielbasa into thin rounds so they warm through quickly without overcooking.

Variations

• Add a smoked pork hock during the simmering stage for an even smokier, more traditional version.
• Stir in a handful of fresh parsley before serving for color and freshness.
• Use celery root and regular celery stalks if celeriac is hard to find in your area.