Snert (Traditional Dutch Split Pea Soup)

Great

% Daily Values based on a 2,000 calorie diet

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