Snert / Erwtensoep (Dutch Pea Soup)

Snert / Erwtensoep (Dutch Pea Soup)

A simple modern take on the classic Dutch pea soup.

There are many different ways of making this classic soup, and all are yummy. This recipe adds the modern convenience of a pressure cooker or slow cooker.

If you would like your soup to be chunkier, skip the food processor step.

If you love Snert, but don’t have an instant pot or slow cooker, Honig makes a great Pea Soup (Erwtensoep) mix, made on the stove, and also easy to prepare.




7 1/2 Cups Water
1 1/2 Cups Dried Green Split Peas
2 Cups Dice Ham (or use a ham hock, bacon, Dutch smoked sausage, or any combination. Feel free to add more!)
1 Bouillon Cube
2 Ribs Celery
2 - 3 Carrots, Peeled and Chopped
1 Large Potato, Peeled and Chopped
1 Small Onion, Chopped
2 Bay Leaves
1/4 Teaspoon Dried thyme
A Pinch nutmeg
  Salt and Pepper to taste



Place carrots, celery, potato and onion in food processor. Throw everything in an instant pot (or pressure cooker) and cook on high for 15 minutes. Allow pressure to release for 10 minutes. If using a ham hock, remove meat from bone.

Delicious right away, keeps in the fridge for a week, and in the freezer for 3 months.

No instant pot? No problem. Can be made in a slow cooker as well. Low for 6 hours, or high for 4 hours.


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