Snert (Dutch Split Pea Soup)

Hearty Dutch split pea soup (Snert) — a thick, comforting bowl of slow-simmered peas, pork and smoked sausage with tender vegetables and savory broth.

Ingredients

main

2 l water
300 g split peas
100 g pork (belly or chop)
1 pcs vegetable stock cube
2 pcs celery stalks
2 pcs carrots
1 pcs potato (large)
1 pcs onion (small)
1 pcs leek (small)
1 cup celeriac (cup, chopped)
453.6 g smoked sausages (rookworst)

Directions

Gather the ingredients.
In a large soup pot bring water, split peas, pork and stock cube to a boil.
Reduce heat to a simmer, cover and cook 45 minutes, stirring occasionally and skimming foam.
Remove pork chop, debone and thinly slice the meat, set aside.
Add celery, carrots, potato, onion, leek and celeriac to the soup and return to a boil.
Reduce to a simmer and cook uncovered 30 minutes, add a little water if needed.
Add smoked sausage for the last 15 minutes of cooking.
When vegetables are tender remove bacon and smoked sausage, slice thinly and set aside.
If desired purée the soup with a stick blender for a smooth consistency.
Season to taste with salt and pepper and add sliced meat back to the soup, reserving some slices for garnish.
Serve hot in bowls garnished with rookworst slices and chopped celery leaf.