Erwtensoep

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Wikipedia provides some interesting information on this uniquely Dutch soup, how it is made and served - and it's place in everyday Dutch life:

 Erwtensoep, also called "snert", is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery (Apium graveolens var. dulce), onions, leeks, carrots, and often potato. Slices of rookworst (Dutch smoked sausage) are added a few minutes before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine. 
It is customarily served with rye bread (roggebrood) and bacon, cheese or butter. The bacon is usually 'katenspek'; bacon which has been cooked and then smoked. The pork and sausage from the soup can also be eaten separately on rye bread together with mustard.
So called 'koek en zopie' outlets, small food and drinks stalls which only spring up during winters along frozen canals, ponds and lakes in the Netherlands and cater to ice skaters, usually serve "snert" as a hearty snack.
In Suriname, a former dutch colony, dutch style pea soep is eaten as a street food.

Wiki's section on Dutch Cuisine offered a little more information:

 Snert has a very thick consistency...and is almost a stew rather than a soup. The thick consistency of the Dutch pea soup is often described as that "..you should be able to stand a spoon upright in a good pea soup."

Here's the recipe, from Time-Life's Foods of the World - A Quintet of Cuisines (1970):

 Erwtensoep
Green Pea Soup

To serve 8 to 10:

2 cups dried, green split peas (1 pound) thoroughly washed
2 large, fresh meaty pig's feet (Ron's note: If you don't want to use pig's feet, then use a couple of pork chops)
1/2 pound mildly cured salt pork in 1 piece with rind removed
4 quarts water
4 medium-sized boiling potatoes (about 1.5 lbs), peeled and cut into 1/4-inch dice
4 medium-sized leeks, including 2 inches of the green tops, trimmed, washed to remove any sand, and finely chopped
1 medium celery root (celeriac), peeled and cut into 1/4-inch dice
1/4 cup finely-chopped, fresh celery leaves
1/2 pound pre-cooked smoked sausage, such as kielbasa, sliced into 1/4-inch-thick rounds
1/4 teaspoon crumbled, dried summer savory
Freshly-ground black pepper

In a heavy, 6- to 8-quart casserole, combine the split peas, pigs feet, salt pork and water. Bring to a boil over high heat, skimming off the foam and scum as they rise to the surface. Reduce the heat to low, partially cover the pan, and simmer for three hours. Then add the potatoes, leeks, celery root and celery leaves, and simmer, partially covered, for 30 minutes.

With tongs or a slotted spoon, transfer the pig's feet and salt pork to a cutting board. Remove and discard the skin, gristle and bones from the pig's feet, then cut the meat and the salt pork into 1/2-inch dice.

Return the diced meats to the soup and add the sliced sausage, crumbled summer savory and a few grindings of black pepper. Stirring constantly, bring the soup to a simmer over moderate heat and cook for a few minutes to heat the sausage through.

Taste for seasoning and serve at once from a heated tureen or in individual soup plates.

Here's a picture from the Time-Life volume: