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Vegetarian erwtensoep
Split pea soup
Snert: thick Dutch split pea soup with celeriac and leek
Erwtensoep, or snert, is the soup that Dutch skaters drink from paper cups at the koek-en-zopie stalls on frozen lakes, and that families leave to simmer on a Saturday in January. A proper snert is so thick that a spoon should stand upright in the pan, and it tastes better on the second day. The traditional pot is full of pork and smoked sausage; this version gets its depth from celeriac, leek, a little smoked paprika and a long, slow simmer. Serve it with dark rye bread (roggebrood), butter and mustard. Chef's tip: stir the bottom of the pan every 10 minutes in the last half hour; split peas settle as they thicken and catch easily, and a scorched taste spreads through the whole pot.
- Total time
- 140 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅛ lb green split peasrinsed
- 6 ¼ cups water
- 2 cups vegetable stock
- 2 tbsp olive oil
- 1 onionchopped
- 12 ½ oz celeriacpeeled and cut into 1 cm dice
- 2 leekssliced and washed
- 2 carrotsdiced
- 1 potatofloury, diced
- 3 tbsp celery leaveschopped
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 ½ tsp salt
- ½ tsp black pepper
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Method
0/6 doneStep 1: Put 1 ⅛ lb green split peas, 6 ¼ cups water, 2 cups vegetable stock and 2 bay leaves in a large heavy pot. Bring to the boil over a high heat and skim off the grey foam that rises.
10 minStep 2: Lower the heat to a slow simmer, half cover and cook for 45 minutes, stirring now and then, until the peas start to break up.
45 minStep 4: Add the onion, 12 ½ oz celeriac, 2 leeks, 2 carrots, 1 potato, 1 tsp smoked paprika and ½ tsp dried thyme to the soup pot. Simmer for another 50–60 minutes, stirring the bottom every 10 minutes, until the peas have melted completely and the soup is so thick a wooden spoon stands up in it for a moment.
55 minStep 5: If it gets too stiff before the vegetables are soft, add a splash of hot water. Don't add salt until the end: the soup reduces a lot and a pot seasoned early can end up far too salty.
Step 6: Remove the bay leaves, stir in 3 tbsp celery leaves, 1 ½ tsp salt and ½ tsp black pepper. For the best flavour, cool and refrigerate overnight, then reheat slowly with a little water over a low heat.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 22 g
- Carbs
- 58 g
- Fat
- 5 g
- Fibre
- 20 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetarian erwtensoep take?
- About 140 minutes in total: 20 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of vegetable stock?
- Chicken stock, same amount (not vegetarian).
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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