Snert (Dutch Split Pea Soup)
A traditional Dutch split pea soup (snert) with pork and vegetables, finished with rookworst for a hearty, comforting dish.
Pasos
- 1
Gather the ingredients.
- 2
In a large soup pot, bring water, split peas, pork, and bouillon cube to a boil.
- 3
Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
- 4
Remove the pork, debone, and thinly slice the meat. Set aside.
- 5
Add the celery, carrots, potatoes, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
- 6
Add the smoked sausages for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausages, slice thinly and set aside.
- 7
If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting aside some rookworst slices.
- 8
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
- 9
Enjoy!
