Snert (Dutch Split Pea Soup)

By Cookbook Directory

Recipe overview

75 minutes | 30 minutes | 105 minutes

This recipe makes Snert, a traditional Dutch split pea soup. It is a hearty and flavorful main course, often enjoyed in colder weather.

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Serves:
Dutch
Soup
Main Course
Winter

Ingredients

  • 2 liters - Water
  • 300 grams - Dried Green Split Peas
  • 100 grams - Smoked Pork
  • 1 cube - Vegetable Stock Cube
  • 2 stalks - Celery
  • 2 carrots - Carrots
  • 1 potato - Potato
  • 1 onion - Onion
  • 1 leek - Leek
  • 1 cup - Celeriac
  • 1 pound - Smoked Sausages
  • Salt (to taste)
  • Black Pepper (freshly ground, to taste)
  • Celery Leaves (chopped, for garnish (optional))

Instructions

  1. Gather all ingredients. Rinse the dried split peas. Peel and finely dice the carrots, celery, onion, potato, and celeriac. Clean the leek thoroughly and thinly slice its white and light green parts.

  2. In a large soup pot, combine the 2 liters of water, 300 grams of dried green split peas, 100 grams of smoked pork, and 1 vegetable stock cube.

  3. Place the pot on high heat. Bring the mixture to a rolling boil.

  4. Once boiling, reduce the heat to low. The liquid should maintain a gentle simmer. Cover the pot with a lid.

  5. Cook for 45 minutes. Stir the soup occasionally to prevent sticking. Skim off any foam that forms on the surface.

  6. Carefully remove the cooked smoked pork from the pot. If the pork has bones, debone it. Thinly slice the pork meat and set these slices aside.

  7. Add the prepared celery, carrots, potato, onion, leek, and celeriac to the soup pot.

  8. Increase the heat to high again. Bring the soup back to a boil.

  9. Once boiling, reduce the heat to low. Let the soup simmer gently, uncovered, for an additional 30 minutes.

  10. If the soup becomes too thick or ingredients start to stick, add a small amount of extra water as needed.

  11. Add the 1 pound of whole smoked sausages to the soup during the final 15 minutes of this 30-minute simmering period.

  12. Check if the vegetables are tender by piercing them with a fork. They should be very soft.

  13. Remove the cooked smoked sausages from the pot. Thinly slice them.

  14. For a smooth soup, use a stick blender (immersion blender) to purée the soup directly in the pot until it reaches your desired consistency.

  15. Season the soup with salt and freshly ground black pepper to taste.

  16. Return the sliced smoked pork and most of the sliced smoked sausages to the soup. Keep a few slices of sausage separate for garnishing.

  17. Pour the hot soup into warmed bowls or soup plates.

  18. Garnish each serving with the reserved sausage slices and optionally with chopped celery leaves.

  19. Serve immediately and enjoy your Snert!