Erwtensoep
Snert: the pea soup so thick a spoon stands up in it, simmered with smoked meats and eaten after skating on frozen canals. Ingredients: split peas, pork shoulder or trotter, smoked bacon, rookworst, leeks, celery, celeriac, carrots, potatoes, parsley, rye bread and mustard to serve.
What it is
Snert: the pea soup so thick a spoon stands up in it, simmered with smoked meats and eaten after skating on frozen canals. Ingredients: split peas, pork shoulder or trotter, smoked bacon, rookworst, leeks, celery, celeriac, carrots, potatoes, parsley, rye bread and mustard to serve. Recipe: 1) Simmer split peas with the pork until the peas dissolve. 2) Add diced vegetables; cook until everything is one green body. 3) Add rookworst slices at the end. 4) Rest overnight — snert is always better the second day. Serve: steaming, with dark rye bread and katenspek bacon. Flavor: smoky, sweet-pea depth, pure winter armor. History: pea soups fed Dutch sailors and soldiers for centuries; the koek-en-zopie stalls on the ice made it the taste of the Elfstedentocht skating race. See also: Stamppot, Bitterballen.
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