I included both dish names in the title because, despite my best efforts, I’m still unclear on whether there’s a real difference between them. From what I’ve gathered, both refer to a hearty pea soup popular in the winter months, but with a class twist: snert is the rustic, humble version made by rural, working-class folks, while erwtensoep is a more polished, refined take enjoyed by the wealthier crowd. Or maybe they’re essentially the same, and the distinction exists simply to mark social lines.
Whatever the case, what I made was a split green pea and ham soup brimming with bacon, carrots, onions, potatoes, and celery—a blend that rises above social labels to claim both names. In the Dutch navy, snert is served in winter with chunks of lard bobbing on the surface, earning the nickname “pea soup with floating ice.” While that might sound unappetizing, I suspect it’s delicious in practice.
The recipe closely resembled the pea and ham soup my Mum often made when I was growing up—the kind of meal that wraps you in cozy warmth. Though my version can’t compete with Mum’s lovingly crafted pot (after all, can any recipe ever truly match a mother’s touch?), it still delivered the comforting, hearty flavors only pea and ham can achieve.
The secret to the best flavor is a good ham hock, which I rinse to remove excess salt before slow-cooking it in the soup until it’s tender enough to fall apart. The inevitable step is removing the hock and picking the meat off the bone. Despite countless attempts, I never seem to wait long enough for it to cool, resulting in singed fingers and an expletive or two.
I garnished the soup with traditional Dutch sausage slices and fresh celery leaves and served it alongside dense Dutch rye bread. Adding another pork product to a pork-based soup might seem redundant, but somehow it felt fitting—not entirely necessary, but definitely welcome.
This soup is a delicious reminder that comfort food transcends labels, warming the heart and belly no matter what you call it.