Snert / Erwtensoep (Traditional Dutch Thick Winter Split Pea, Leek & Celeriac Soup) – Authentic Netherlands Recipe

Ingredients for Snert / Erwtensoep (Traditional Dutch Thick Winter Split Pea, Leek & Celeriac Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) green split peas, prepped into bite-sized pieces
• 1.5 cups diced celeriac (knolselderij), washed and trimmed
• 1 cup leeks
• 1 medium onion and 3 cloves garlic, finely minced with fresh celery leaves
• 1.5 tbsp traditional Netherlands seasoning (bay leaf, smoked paprika/tofu notes, black pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh celery leaves for 3–4 minutes until fragrant.
2. Stir in bay leaf, smoked paprika/tofu notes, black pepper and toast for 45 seconds to release the essential oils of Netherlands's kitchen.
3. Add green split peas and diced celeriac (knolselderij), tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in leeks, adjust seasoning, and ladle steaming hot into deep bowls.