Recipe No 223 soup

Snert (erwtensoep)

This is a favourite winter stew in the Netherlands. It is thick and hearty—more than adequate for a main course. It is served with bread to mop up the leftover liquid.
Time

Prep:

Total:

Difficulty
easy
Yield
4–8 serves • 2000 g
Metric Imperial

Processes

  • Water (6 cups)
    1500 g
  • Pig’s foot (1 small)
    250 g
  1. 01
    Bring water to a boil.
  2. 02
    Cook pig’s foot for .
  3. 03
    Drain and discard the liquid.

  • Water (6 cups)
    1500 g
  • Dried split green peas, rinsed (3 cups)
    600 g
  • Smoked ham hock (1 small)
    750 g
  1. 04
    Bring to a boil. Reduce to simmer.
  2. 05
    Cook, partially covered, stirring occasionally, for .

  • Potatoes, peeled and diced (2 large)
    600 g
  • Leeks, sliced (½ cup)
    60 g
  • Onions, sliced (½ cup)
    80 g
  • Celery, sliced (¼ cup)
    25 g
  • Thyme (1 tsp)
    0.8 g
  • Nutmeg (¼ tsp)
    0.6 g
  • Lemon juice (1 tbsp)
    15 g
  • Pepper (¼ tsp)
    0.5 g
  1. 06
    Add to pot.
  2. 07
    Simmer, stirring occasionally, for .
  3. 08
    Remove pig’s foot and ham hock. Cut away the meat and return it to the pot.

  • Kielbasa (or other smoked sausage), thinly sliced (3 medium)
    225 g
  1. 09
    Add to pot.
  2. 10
    Simmer .

Making ahead

This whole dish can be made in advance and reheated prior to service.

Storing

Keeps in the refrigerator for up to 3 days; freezer for 6 weeks

Food pairings

Bread, on the side.

Categorisation

Category
soup stew
Meal
dinner
Cuisine
netherlands
Diet
omnivorous
Tags
erwtensoep snert