Ultimate Traditional Dutch Split Pea Soup (Erwtensoep) | Grandma’s Hearty Winter Comfort Food

When the chilly winds blow and the cold bites, there’s nothing quite as soul-warming and satisfying as a delicious, rich plate of split pea soup, just like grandma used to make. With this authentic recipe, you’re not just cooking a meal; you’re creating a tradition, perfect for hosting a cozy winter gathering or simply warming up on a frosty evening.

While some culinary treasures remain closely guarded family secrets, I’m absolutely thrilled to finally share this cherished recipe for authentic Dutch Split Pea Soup. It’s more than just a dish; it’s a true inheritance from my mother, a testament to countless family gatherings and cozy winter evenings. Thank you, Mom, for passing down this incredible piece of our heritage!

This Traditional Dutch Split Pea Soup is a Guaranteed Crowd-Pleaser

This traditional Dutch split pea soup, lovingly known as “Erwtensoep” in the Netherlands, is legendary amongst our family and friends. Its appeal transcends personal preferences; even those who claim not to like split pea soup have been known to convert after tasting this particular rendition. Its deeply savory flavor, wonderfully thick and velvety texture, and the wholesome ingredients come together to create a truly satisfying meal. It’s not just a dish; it’s an experience – a warming hug in a bowl that brings everyone to the table, making it an essential part of any Dutch winter tradition.

When the weather turns colder, there’s almost nothing better than a substantial bowl of this rich split pea soup, especially when served with thick slices of rye bread and savory bacon. It’s the quintessential winter meal, providing both warmth and hearty sustenance.

Tips for Making the Best Split Pea Soup

• **Generous Quantity, Great for Freezing:** This recipe yields a substantial amount, approximately 6 liters (about 12 ½ pints) of soup. If you’re not planning a large family feast, don’t worry about the generous portion! Split pea soup freezes exceptionally well. You can easily divide it into freezer-safe containers and enjoy homemade, hearty meals whenever a craving strikes. My mother, ever the practical chef, often makes a huge batch and shares portions with her children – a tradition I wholeheartedly endorse!
• **Traditional Dutch Servings:** To truly embrace the Dutch tradition, serve your Erwtensoep with thick slices of dark rye bread, generously topped with crispy fried bacon or smoked ham. The combination of the robust soup and the salty, smoky crunch of bacon is simply irresistible. Alternatively, a crusty breadstick or a slice of artisanal bread also makes a wonderful accompaniment.
• **The Magic of Slow Simmering:** The key to achieving that signature thick, creamy consistency and deeply rich flavor is a long, patient simmer. This soup truly benefits from cooking for at least 4 hours. During this extended period, the split peas completely break down, naturally thickening the soup without the need for additional starches. This process also allows all the flavors from the ham hocks, vegetables, and beef stock to meld together beautifully, resulting in a complex and profoundly satisfying taste.
• **Flavor Enhances Overnight:** Don’t worry if the soup isn’t devoured all at once. In fact, traditional Dutch split pea soup is renowned for tasting even better the next day! As the soup rests overnight, all the individual flavors continue to meld and deepen, creating an even richer and more robust profile. The texture also often thickens further, becoming spoon-standingly rich. It’s truly a dish where patience is rewarded, making it an excellent candidate for preparing in advance for your next cold-weather feast.

The Heart and Soul of Dutch Cuisine: Erwtensoep

The tradition of “Erwtensoep,” or “Snert” as it’s often affectionately known, runs deep in Dutch culture. More than just a meal, it’s a winter ritual. Historically, it was a humble dish, born out of necessity, utilizing readily available and inexpensive ingredients like dried split peas and various cuts of pork. Over centuries, it transformed into a national culinary icon, particularly savored during the colder months. Its thick consistency and warming qualities make it a staple, often enjoyed after ice skating, a long walk in the crisp air, or any outdoor winter activity. It’s a taste of home, a symbol of Dutch coziness, and a dish that truly embodies comfort.

Nutritional Goodness in Every Bowl

Beyond its incredible taste and comforting nature, split pea soup is also packed with nutritional benefits. Split peas are an excellent source of plant-based protein, dietary fiber, and various essential vitamins and minerals, including folate, thiamine, and iron. The fiber content aids digestion and promotes satiety, helping you feel full longer. Combined with the lean protein from ham hocks and kielbasa, and the array of vitamins from the vegetables, this soup offers a balanced and nourishing meal that truly fuels your body and soul during the colder seasons.

📖 Recipe Card for Traditional Dutch Split Pea Soup

RECIPE CARD

Grannys rich split pea soup

Andréa

When it is chilly and cold, there is nothing better than a delicious plate of rich split pea soup, like grandma makes it. And with this recipe, you can host a winter party.

5 of 2 votes

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dinner, Soup

Cuisine Dutch

Servings 30 bowls

Calories 328 kcal

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Ingredients

• ▢ 1000 grams split peas
• ▢ 1000 grams ham hocks
• ▢ 2 big onions
• ▢ 2 thick leeks
• ▢ 5 liters beef stock, stock with salt
• ▢ 1000 grams kielbasa

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

• ▢
  Cut the onion into small pieces.
• ▢
  Slice the leeks into not too big parts.
• ▢
  Combine the chopped onion, sliced leeks, ham hocks, split peas, and all the beef stock in a large soup pan.
• ▢
  Bring the mixture to a boil. Once boiling, reduce the heat to a low simmer.
• ▢
  Let the soup simmer gently for 4 hours, stirring occasionally to prevent sticking.
• ▢
  Turn off the heat and allow the soup to stand, ideally until the next morning. This resting period enhances the flavor and thickens the soup.
• ▢
  The next day, gently reheat the soup, whisking occasionally. Once warm, carefully remove the ham hocks and kielbasa from the soup. Cut the meat into small, bite-sized pieces.
• ▢
  Return the shredded meat and sliced kielbasa to the soup. Heat until it’s just boiling again, then serve hot and enjoy!

Notes

• This recipe makes a large batch (approximately 6 liters or 12 ½ pints), perfect for big families or for freezing. Portion into freezer-safe containers for future meals. It’s a fantastic way to enjoy homemade soup on demand!
• For an authentic Dutch experience, serve with rye bread topped with crispy bacon. A breadstick with bacon is also a delicious alternative.
• The long 4-hour simmer is crucial. It ensures the split peas break down completely, creating that signature thick, creamy texture and allowing flavors to fully develop.
• The flavor of this soup significantly improves if allowed to rest overnight in the refrigerator. The ingredients meld further, resulting in a richer and more complex taste.

Nutrition

Calories: 328kcalCarbohydrates: 23gProtein: 23gFat: 16gSaturated Fat: 6gCholesterol: 51mgSodium: 691mgFiber: 9gSugar: 4gVitamin A: 50IUVitamin C: 1mgIron: 3mg

Keyword a recipe for homemade split pea soup, traditional Dutch split pea soup, erwtensoep

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