Now for some, the prospect of hot soup – pea soup is enough to rouse them out of bed before noon in the thick of winter, and have them racing down the beach into some freezing old sea (well at – 4 degrees centigrade, what would you call that). All for a bowl of soup. And the camaraderie of 9,999 other participants. There’s a lot of  music and its a bit like Queen’s day with Orange everywhere. This is yet another national Dutch celebration on New year’s day! 

It is proudly sponsored by Unox, the sausage-makers who brought ‘supermarket soups’ to the Dutch masses in 1957. At that time, the company was small and its output limited. However by 1961, it had expanded successfully and to celebrate the greatness of  ’soup’ , gave 2.9 million cans to , gratis. Ensuring an eternal declaration of loyalty and trust and a dedicated ‘soup day’  – Saturday! To this day , you’ll find rows of soups in ‘zakjes’ (bags) and tins in every supermarket and every shop.

Pea soup is high on the list of winter warmers for the Dutch. The first time I saw it, I was repulsed by the colour, and the texture – it resembled a stodgy, messy mass of a soup. Till I tasted it. And while my taste buds did no singing, it was sufficient to ’cause repentance and acceptance of yet another dutch delight.

According to the dutch, the true test of this soup is its pourability (the ability to pour). The ‘Pure-hearted’ insist that it should be of the consistency which resists pouring in a steady stream. Snert as it is often called should be eaten with a spoon – they claim.

Well, the Polar divers who risk life and limb are rewarded with steaming bowls of Snert, enough I hope to wipe out any traces of cold from the minus-degree waters.

The beach is full before noon. We got there just after noon, and missed the mass exodus into the water. We did get a chance though to see some stragglers still in the water. And some in bathrobes too.

Imagine all this orange in the heart of winter. So much for winter colours and some people dare question me when I don my red shirt in December. What’s the difference I ask?

Well Snert (also means worthless) is meant to be made a day in advance and has come to the right consistency when a spoon can stand in it. That’s something to  aim for, ok.

I’ve never made the Ertwensoep. I’m sorry, I’ll make it up to you one day. Till then, you’ll find a great recipe on the BBC Good food website.

References

I am working my way through a great book called ‘Dutch Delights’ which gave me insights into Ertwensoep.

You’ll also find some great photos by wh here.