February, the ficklest month there is, is even more so in the Netherlands. Spring is just around the corner, but the greyness, rain, and apparently a snowstorm are our reality during the shortest month of the year.

To me, this means only one thing: more comfort food. Nourishing foods that are eaten with a spoon still seem to be calling my name. This is why I’ve decided to explore a traditional Dutch winter recipe: split pea soup or snert.

The cooking process somewhat reminded me of making a Mediterranean winter classic, pasta e fagioli – the beans (in this case, peas) should be soaked for at least 12 hours, it’s hearty, there are the smoky flavours of the bacon/sausage and it’s wonderfully filling and tastes even better the following day. What more could you ask for during this lockdown?

I’ve used this recipe as inspiration and modified it slightly.

Ingredients:

• 150 g pancetta
• 400 g peas, soaked overnight
• 2 medium potatoes
• 2 large carrots
• 1 large onion
• 2 minced garlic cloves
• Salt and pepper
• Bit of chili
• Dried herbs

Process:

1. Soak the peas overnight or for at least 12 hours.
2. Cook them on their own for an hour, together with the pancetta/bacon. Make sure to stir now and then so it doesn’t stick to the end of the pot.
3. In the meantime, peel and chop the rest of the vegetables into small pieces.
4. Add to the pot to simmer, together with the spices, for another hour/hour and a half.
5. Take out the remaining bigger pieces of the veggies and blend them until smooth. (I blended almost everything, since I like this consistency, but feel free to skip it entirely!)
6. Return to the heat and add some plant-based milk or a bit of cream, if desired.
7. Adjust seasoning if necessary.
8. Enjoy!

You’ll know the soup is thick enough if you can put a spoon inside and it stays upright. In my case, the bubbles coming from the soup also let me (and my hand) know the dish was done.

The original recipe calls for pork ribs, sausages, and/or rye bread. I almost went full vegan to prepare the soup, but I wanted that little extra kick that only smoked pancetta can provide. The peas are the most essential part, anyway, so I do believe I will be trying out this recipe with some other adjustments the next time!

What do you think of this recipe? Do you have any other winter recipes you are especially indulging in? I’d love to know! 😊