Traditional Dutch Split Pea Soup (Snert)
Traditionally served on New Year's Day in the Netherlands, this thick and hearty split pea soup recipe has become emblematic of Dutch winter food.
- Serves: 4 persons
- 7 ½cups/1.75 liters water
- 1 ½cups/300 grams peas (dried green split)
- 3 ½ounces/100 grams pork belly (Dutch speklapjes or thick-cut bacon)
- 1pork chop
- 1bouillon cube (vegetable, pork, or chicken)
- 2ribs celery
- 2to 3 carrots (peeled and sliced)
- 1large potato (peeled and cubed)
- 1small onion (chopped)
- 1small leek (sliced)
- 1cup celeriac (cubed)
- 1pound sausage (chopped rookworst smoked sausage or smoked soft metwurst or frankfurter/wiener sausages)
- Salt, to taste
- Pepper, to taste
- Garnish: handful chopped celery leaf
Step 1Gather the ingredients.
Step 2In 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 3Remove the pork chop, debone, and thinly slice the meat. Set aside.
Step 4Add 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 5Add 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 6If 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 7Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.