We use cookies for site personalization, analytics and advertising. You can opt out of third party cookies. More info in our privacy policy.   Got it

Recipe of the Week: Dutch Pea Soup (Holland)

Global vegYou can still follow our Recipe of the Week, posted every Monday on the books blog - or follow our Facebook page and our Twitter feed to get automatic notifications. Don’t forget to check out the Global Vegetarian Kitchen page either.

dutch soupThis homemade soup has been passed on from mother to daughter to grand-daughter. Pea soup (also called snert) is a popular winter soup in the Netherlands. Almost every area has its own version. It is served with a thick slice of homemade bread on a cold wintry evening... and if you can leave it, the soup tastes even better the next day.
Henriette Faber, Kelowna, British Columbia, Canada

S E R V E S 8 - 1 2
Preparation: 10 minutes
Cooking: 45 minutes
21/2 quarts / 2.5 liters water
21/4 cups / 490 g green split peas
2 leeks, chopped finely
1 stick celery, chopped finely
1 carrot, sliced finely
1 potato, diced
4 bouillon/stock cubes
1 bay leaf
salt and pepper

1 In a heavy pan or Dutch oven, bring the water to a boil. When it’s boiling, add all the other ingredients, except the salt and pepper.
2 Simmer, covered, for 45 minutes to 1 hour or until the vegetables are done – stir from time to time. Add salt and pepper to taste. Serve with homemade bread.

Help us produce more like this

Editor Portrait Patreon is a platform that enables us to offer more to our readership. With a new podcast, eBooks, tote bags and magazine subscriptions on offer, as well as early access to video and articles, we’re very excited about our Patreon! If you’re not on board yet then check it out here.

Support us »

Subscribe   Ethical Shop