5 from 1 vote
Snert (Ertwensoep)
Prep Time
40 mins
Cook Time
2 hrs
Total Time
2 hrs 40 mins
Snert (also known as Ertwensoep) is a typical Dutch winter thick soup made with split peas, potatoes, vegetables as well as sausage and bacon.
Course: Soup
Cuisine: Dutch
Servings: 6 people
Author: Vera Abitbol
  • 12 oz. split peas
  • 12 oz. smoked pork lardons , cut into cubes
  • 6 slices streaky bacon
  • 3 smoked pork sausages , sliced
  • 6 oz ham hock , diced
  • 1 leek
  • 1 onion
  • ½ lb celery root
  • 2 carrots
  • 6 oz. green beans
  • 10 oz. potatoes , peeled and diced
  • 4 quarts chicken broth
  • 3 tablespoons vegetable oil
  • Salt
  • Pepper
  1. Soak the split peas for 1 hour in a large amount of cold water.
  2. Heat two tablespoons of oil in a large pot and sauté the ham hock for 5 minutes.
  3. Rinse and drain the split peas. Cook with ham hock and lardons in 3 quarts of chicken broth over medium heat for 1 hour.
  4. Then, add the vegetables and the diced potatoes. Add remaining chicken stock and cook for 30 minutes.
  5. During this second phase of cooking, place the streaky bacon slices on a baking sheet lined with parchment paper. Cover them with another sheet of parchment paper, then another plate to press on the whole thing. Place 20 minutes in an oven preheated at 350 F.
  6. Heat the remaining tablespoon of oil in a pan and sauté the sausage slices over high heat for 2 minutes, stirring constantly.
  7. If you want to a velvety soup, finely mix the content of the pot.
  8. If you prefer a chunky soup, coarsely mix it or take a few pieces of hock, vegetables, sausages and bacon before mixing the rest and add them on the top of the soup at serving.
  9. Whichever texture you end up choosing, the snert soup must be very thick.
  10. Place the streaky bacon on top before serving.