🇳🇱 Netherlands: Erwtensoep

Try your hand at this split pea soup with smoked sausage and bacon—a Dutch classic!

“When I think of erwtensoep (split pea soup), I immediately think about ice skating, cold winter days, and the comfort of warming up. This beloved dish is a winter staple cherished by Dutch people as soon as the weather turns chilly. A steaming bowl of erwtensoep, affectionately known as ‘snert,’ is the ultimate comfort food.”

-Birgitta Tazelaar, Ambassador of the Kingdom of the Netherlands
For the full experience, play this traditional tune while prepping the recipe!

🇳🇱 Netherlands: Erwtensoep—Classic Split Pea Soup with Dutch Smoked Sausage and Bacon

Servings 4
Prep Time 35 minutes
Cook Time 1 hour 30 minutes


  • 2 tablespoons butter
  • 2 onions chopped
  • 2 cloves of garlic chopped
  • 6 ¼ cups vegetable broth
  • 2 cups dry green split peas
  • 2 bay leaves
  • 1 leek sliced in thin rings
  • 1 topped carrot diced in small pieces, including the green top
  • 1 celeriac sliced
  • 1 unsliced piece of smoked bacon 1/2 pound
  • 1 Dutch smoked sausage sliced
  • 1 bunch of parsley chopped
  • 1/2 bunch of celery chopped


  • Heat the butter in a large, heavy-bottomed soup pan. Sauté the onion and the garlic in the butter for one minute until light brown. Add the broth, dry split peas and bay leaves, and bring to a boil.
  • Add the leek, topped carrot, celeriac, and bacon and simmer for 45 minutes. Stir regularly from the bottom of the pan.
  • Remove the bacon from the soup and dice in small pieces. Add the bacon and Dutch smoked sausage to the soup and simmer for another 45 minutes.
  • Season the soup to taste with salt and pepper and add the parsley and celery.


Tip: Serve the soup with rye bread and butter.

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