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Recipe: Texel peasoup or snert

Delicious after a long beach walk or a brisk bike ride: pea soup! On Texel, you eat pea soup with as many local ingredients as possible, of course. For the winter package of Dapper., Jef Schuur of Michelin-starred restaurant Bij Jef has written a Texel recipe. A feast for sure!

Winter package from Dapper

Want to get all the essentials in one go? Then order the winter package from Dapper. Texel farmers have put together this package together with Jef Schuur. In this package, you will also find other delicious winter dishes. More information and ordering >

Ingredients for two litres of snert

Available at De Waddel sheep farm or De Hoge Kamp:

  • 1.5 lamb kebabs
  • 1 lamb smoked sausage

Available from farmer Lap at the Hemmerkooi:

  • 600 grams of green peas
  • 100 grams carrots
  • 100 grams of leeks
  • 20 grams of salt

And further:

  • 2.5 litres of water
  • 100 grams of celeriac
  • Pepper to taste


Soak the peas in the water with the salt for 24 hours. Add the lamb shanks to the soaked peas with the soaking water and put on the fire. Simmer for at least two hours, stirring regularly. Meanwhile, cut the celeriac and carrot brunoise (4 by 4 millimetres). Cut the leeks into thin rings and the lamb smoked sausage into slices.

Remove the lamb crabs from the pan and remove the bones and finely chop the meat. Add the lamb crab meat, carrot and celeriac to the peas. Cook the vegetables al dente. Add the leek rings and slices of smoked sausage to the pan and simmer for another 10 minutes. Add salt and pepper to taste.


This recipe was made possible by Jef Schuur and Dapper.

More Texel recipes

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