Erwtensoep

Erwtensoep is a thick Dutch split-pea soup, also known as snert. The peas break down during a long simmer, producing a dense base for vegetables and meat. Leek, celeriac, carrot and onion are common additions, along with pork and slices of rookworst, a smoked sausage. Household recipes differ, and vegetarian versions omit the meat.^[1]

The distinction between erwtensoep and snert is not fixed. Some cooks use snert for soup that has rested overnight and thickened; others associate the name with a particularly generous amount of pork. Both names are used for the familiar winter soup. Its substantial consistency makes it a meal in itself, commonly accompanied by bread.^[1][2]

A traditional accompaniment is roggebrood, a dense rye bread, sometimes topped with katenspek, cooked and smoked bacon. Erwtensoep remains closely linked with cold-weather eating. In Amsterdam it is served in cafes and at an ice-rink cafe during the winter season.^[2][3]