Elevated Snert: Velvety Dutch Split Pea Soup with Smoked Pork Hock and Artisanal Sausage

By Cookbook Directory

Recipe overview

90 minutes | 30 minutes | 120 minutes

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AI Analysis

Dish Pairing Suggestions

This rich and hearty soup pairs wonderfully with a simple, crusty artisanal bread for dipping. A fresh, lightly dressed green salad with a sharp vinaigrette (perhaps with some pickled onions) would offer a welcome acidic contrast to the soup's richness. A side of roasted root vegetables, simply seasoned, could also complement the earthy flavors.

Alcoholic Drink Pairings

For an alcoholic pairing, consider a robust Belgian Dubbel or Tripel, whose malty sweetness and subtle spice can complement the soup's richness and smoky notes beautifully. A dry, crisp Oloroso Sherry or an un-oaked, high-acid white wine like a dry Riesling or a Grüner Veltliner could also offer a refreshing counterpoint to the savory depth.

Non-Alcoholic Drink Pairings

For non-alcoholic options, a sparkling apple cider with a hint of cinnamon or ginger would be lovely, providing a bright, refreshing contrast to the hearty soup. Alternatively, a strong, unsweetened black tea with a squeeze of lemon or a rich, homemade unsweetened iced tea could cut through the richness and cleanse the palate.

Chef Critique

This recipe brilliantly elevates a traditional Snert. The emphasis on premium ingredients like high-quality split peas, premium smoked pork hock, and artisanal sausages, combined with detailed steps like skimming impurities and layering aromatics, ensures a deeply flavorful and sophisticated result. The inclusion of celeriac and floury potato adds excellent body and texture. Your approach to achieving the velvety consistency with an immersion blender, while retaining some texture, is spot on. A true masterclass in turning comfort food into an elegant dish.

Ingredients

  • 1 liter - Filtered Water
  • 1 liter - Rich, Unsalted Vegetable or Chicken Stock
  • 300 grams - High-Quality Dried Green Split Peas (rinsed thoroughly, ideally soaked overnight)
  • 300 grams - Premium Smoked Pork Hock (approximately 300g, for depth of flavor and tender meat)
  • 2 stalks - Organic Celery Stalks (finely diced, reserving some tender leaves for garnish)
  • 2 carrots - Sweet Organic Carrots (peeled and finely diced)
  • 1 potato - Floury Potato (e.g., Russet or Maris Piper, peeled and finely diced)
  • 1 onion - Large Yellow Onion (finely diced)
  • 1 leek - Fresh Leek (white and light green parts, thoroughly cleaned and thinly sliced)
  • 1 cup - Fresh Celeriac (peeled and finely diced)
  • 2 cloves - Garlic (finely minced)
  • 450 grams - Artisanal Smoked Sausages (e.g., German Kielbasa or Dutch Rookworst, 1-2 sausages depending on size)
  • Flaky Sea Salt (to taste, for nuanced seasoning)
  • Freshly Ground Tellicherry Black Pepper (to taste, for aromatic depth)
  • Fresh Parsley or Chives (finely chopped, for bright garnish (optional))
  • High-Quality Extra Virgin Olive Oil (for drizzling just before serving (optional))

Instructions

  1. Preparation is Key: Begin by thoroughly rinsing the high-quality dried green split peas. For a superior texture and reduced cooking time, consider soaking them in cold filtered water overnight, then draining before use.

  2. Aromatic Foundation: In a large, heavy-bottomed Dutch oven or stockpot, render any fat from the smoked pork hock over medium heat. Remove any excess fat, leaving just enough to sauté. Add the finely diced onion, leek, carrots, and celery. Sweat these aromatics gently for 8-10 minutes until softened and slightly translucent, taking care not to brown them excessively. This slow process builds a foundational sweetness. Stir in the minced garlic for one minute until fragrant.

  3. Building the Broth: Add the soaked (or rinsed) split peas, the entire smoked pork hock, filtered water, and the rich unsalted vegetable or chicken stock to the pot. Bring the mixture to a gentle boil over medium-high heat. Skim off any impurities that rise to the surface to ensure a clean-tasting broth.

  4. Simmer and Develop: Reduce the heat to low, ensuring a very gentle simmer. Cover the pot and cook for approximately 60-75 minutes, or until the split peas are very tender and beginning to break down. Stir occasionally to prevent sticking, especially towards the bottom of the pot. The collagen from the pork hock will enrich the broth beautifully.

  5. Introduce Vegetables and Sausage: Carefully remove the tender smoked pork hock from the pot. Add the finely diced potato and celeriac to the simmering soup. Continue to cook for another 15 minutes, or until these vegetables are fork-tender. During the final 10 minutes of this period, gently submerge the artisanal smoked sausages into the soup to heat through and infuse their smoky essence.

  6. Finishing Touches: Remove the cooked sausages from the pot and set aside. Once cooled slightly, de-bone the pork hock and finely shred the tender meat. Return the shredded pork to the soup.

  7. Achieve Desired Texture: For a classic, velvety Snert, use an immersion blender to purée a portion of the soup directly in the pot, leaving some peas intact for texture. Alternatively, remove half the soup and blend it in batches before returning it to the pot. Aim for a consistency that is hearty but not overly thick; adjust with extra stock or water if needed.

  8. Final Seasoning and Assembly: Slice the smoked sausages into thick, appealing rounds. Reintroduce most of the sliced sausages to the soup, reserving a few slices for elegant garnishing. Season generously with flaky sea salt and freshly ground Tellicherry black pepper to taste. The layered seasoning ensures a balanced flavor profile.

  9. Elevated Presentation: Ladle the steaming Snert into warmed bowls. Arrange the reserved sliced sausage and tender celery leaves on top. For an extra touch of richness and aroma, drizzle each serving with a fine stream of high-quality extra virgin olive oil and a sprinkle of finely chopped fresh parsley or chives. Serve immediately with crusty artisanal bread.