RECIPE MAGIC!

SNERT: DUTCH PEA SOUP

Snert, the Dutch nickname for Erwtensoep, is a ubiquitous pea soup. It has little in common with its brothy cousins. Rather, it's a super thick soup where peas provide body and gentle sweetness and Polish sausage simmers long enough to lend a bit of smoke to the whole pot. This is not a starter or a light soup. It’s a dense, warming winter meal that's even better the next day.

INGREDIENTS:

  • 500 g dried split peas, rinsed
  • 375g Polish sausage (kielbasa), casing on, sliced
  • 7-8 cups chicken or vegetable stock
  • 3 tbsp Butter EVOO
  • 1 large onion, finely diced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 tsp dried thyme, or 1 tbsp Thyme EVOO
  • 1 tsp salt (or to taste)
  • 1/2 tsp freshly ground black pepper

DIRECTIONS:

Heat Butter EVOO, and Thyme EVOO if using, in a Dutch oven over medium heat. Add the onion, carrots, and celery and cook gently, stirring often, until fully softened and lightly sweet, 8–10 minutes. Do not brown. Add peas, stock, pepper and dried thyme, if using. Stir well, scraping the bottom of the pot to lift the softened vegetables. Bring to a gentle simmer, skimming off any foam that rises.

Reduce the heat to low and simmer uncovered, stirring regularly. After about 45–50 minutes, when the peas have softened and begun to break down, add the sliced Polish sausage.

Continue simmering until the peas have fully collapsed and the soup is thick and spoon-standing, usually another 15–25 minutes. Total cooking time is typically about 60–70 minutes, depending on the peas and the simmer.

Taste and adjust salt at the end. Serve hot. The soup should mound in the bowl rather than pour. It will thicken further as it cools; when reheating, loosen with a small splash of stock or water if needed.

Optional: Traditional whole-sausage method
Instead of slicing first, add the sausage whole at the 45–50 minute mark. Simmer until the peas are fully broken down, then remove, slice, and return it to the pot before serving.