Name: Snert (Dutch Split Pea Soup)
Yield: 6 servings
Cuisine: Dutch
Ingredients: 2L Water; 300g Peas; 100g Pork; 1 Vegetable Stock Cube; 2 Celery; 2 Carrots; 1 large Potatoes; 1 small Onion; 1 small Leek; 1 cup Celeriac; 1 pound Sausages

Side

6 servings

336 cal/serving

Instructions

Step 1

Gather the ingredients

Step 2

Bring water, peas, pork, and stock cube to a boil in a large pot

WaterPeasPorkVegetable Stock Cube

Step 3

Reduce heat, cover and simmer 45 minutes, stirring occasionally and skimming foam

Step 4

Remove the pork chop, debone, thinly slice the meat and set aside

Pork

Step 5

Add celery, carrots, potato, onion, leek, and celeriac to the pot, return to a boil, then simmer uncovered 30 minutes, adding extra water if needed

CeleryCarrotsPotatoesOnionLeekCeleriacWater

Step 6

Add sausages and simmer for the last 15 minutes

Sausages

Step 7

When vegetables are tender, remove bacon and sausages, slice thinly and set aside

PorkSausages

Step 8

Purée the soup with a stick blender if a smooth consistency is desired

Step 9

Season to taste with salt and pepper

Step 10

Add the reserved meat back to the soup, keeping some slices aside

Step 11

Serve in heated bowls garnished with reserved sausage slices and chopped celery leaf