World Flavors Cookbook
Snert
The specific name for Erwtensoep when it has been allowed to rest for a day, becoming even thicker.
Cuisine: Netherlands
Ingredients
- Leftover Erwtensoep
- Extra Rookworst
- Rye bread
Instructions
- Reheat yesterday's soup slowly
- The soup is ready when a spoon stands upright
- Serve with mustard and extra pork snacks