Thick green split pea soup with rookworst, celery root and celeriac. Traditional Dutch winter food; must be thick enough to hold a spoon upright.

Erwtensoep has been Dutch winter food since the medieval period. The canonical preparation uses split green peas slow-cooked with pork, rookworst smoked sausage and celery root until the soup is almost stew-like in consistency. The Dutch say it must be thick enough to hold a spoon standing upright. Utrecht market stalls serve fresh erwtensoep from October.

3 editor picks for Erwtensoep (Dutch Split Pea Soup) in Utrecht, ranked by editorial score. All Utrecht signature dishes · Erwtensoep (Dutch Split Pea Soup) across every city.

Also in: Amsterdam.

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