Snert (Traditional Dutch Split Pea Soup)

Name: Snert (Traditional Dutch Split Pea Soup)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: European, American
Ingredients: 7 1/2 cups (1 3/4 liters) water; 1 1/2 cups (300 grams) dried green split peas; 3 1/2 ounces (100 grams) pork belly, Dutch speklapjes or thick-cut bacon; 1 pork chop; 1 bouillon cube, vegetable, pork, or chicken; 2 stalks celery; 2 to 3 carrots, peeled and sliced; 1 large potato, peeled and cubed; 1 small onion, chopped; 1 small leek, sliced; 1 cup cubed celeriac; 1 pound sausage, chopped rookworst smoked sausage, or smoked soft metwurst or frankfurter/wiener sausages; Salt, to taste; Freshly ground black pepper, to taste; 1 handful celery leaves, chopped, for garnish

6 steps

Prep:15minCook:1h 20min

Updated at: Mon, 11 Sep 2023 09:10:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories3602.6 kcal (180%)

Total Fat191.1 g (273%)

Carbs293.5 g (113%)

Sugars41.6 g (46%)

Protein177.6 g (355%)

Sodium7049 mg (352%)

Fiber92.2 g (329%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

7 ½ cupswater

1 ½ cupsdried green split peas

3.5 ouncespork belly

Dutch speklapjes or thick-cut bacon

1pork chop

1bouillon cube

vegetable, pork, or chicken

large, peeled and cubed

1 cupceleriac

1 poundsausage

chopped rookworst smoked sausage, or smoked soft metwurst or frankfurter/wiener sausages

salt

to taste

freshly ground black pepper

to taste

1 handfulcelery leaves

chopped, for garnish

Instructions

Step 1

In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. 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.

Step 2

Remove the pork chop, debone, and thinly slice the meat. Set aside.

Step 3

Add the celery, carrots, potato, 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.

Step 4

Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside.

Step 5

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 some slices of rookworst aside.

Step 6

Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf