Snert (Dutch Split Pea Soup)

A community recipe by Het

Not tested or verified by Nigella.com

Print me

Introduction

After a winters walk, some iceskating or just anything that makes you want a simple good meal, this is lovely. If you make it in the morning, it's very easy to heat again. Don't try to eat it as a starter, it is a proper meal in itself. As a child, we always use to have pancakes (proper ones, not american breakfast) for afters.

Ingredients

Serves: 4-6

Metric Cups

300 grams dried split peas
1¼ litres water
1 pork chop (150 grams)
100 grams streaky bacon (in one piece)
1 small onion (chopped)
100 grams leeks (sliced)
100 grams carrots (cubed)
100 grams rooted celery (leave it out if you can't find it)
1 large potato (peeled and cubed)
2 stock cubes
celery (chopped)
smoked sausage (if you can find it)

10⅗ ounces dried split peas
2⅕ pints water
1 pork chop (150 grams)
3½ ounces bacon (in one piece)
1 small onion (chopped)
3½ ounces leeks (sliced)
3½ ounces carrots (cubed)
3½ ounces rooted celery (leave it out if you can't find it)
1 large potato (peeled and cubed)
2 broth cubes
celery (chopped)
smoked sausage (if you can find it)

Method

Snert (Dutch Split Pea Soup) is a community recipe submitted by Het and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put split peas, water, pork chop, streaky streaky bacon in a pan. Bring to the boil. Skim off any froth on top. Put the lid on the pan and leave on a slight boil for 45 minutes. Stir occasionally (it will burn if you don't).

Take the chop out, debone the pork chop and cut al the meat thinly. Add onion, leak, carrot, rooted celery and potato to the boiling broth and leave to cook for another 30 minutes. If you've found smoked sausage, add it as well.

When everything is done, take out the streaky bacon (and the smoked sausage) and cut thinly. I like to blend some of the soup at this point, makes it more creamy.

Add your stock cubes and the meat and taste! I'm used to serving this with salty soy sauce (Indonesian style) on the table. I love a little splash of it on my soup.

Put split peas, water, pork chop, bacon in a pan. Bring to the boil. Skim off any froth on top. Put the lid on the pan and leave on a slight boil for 45 minutes. Stir occasionally (it will burn if you don't).

When everything is done, take out the bacon (and the smoked sausage) and cut thinly. I like to blend some of the soup at this point, makes it more creamy.

Add your broth cubes and the meat and taste! I'm used to serving this with salty soy sauce (Indonesian style) on the table. I love a little splash of it on my soup.

Tell us what you think

What 1 Other has said

This is an ace recipe. However, I can recommend adding a whole (smoked) eisbein at the start, remove fat/skin and bone when deboning the chop). Also, serve with German black bread with a sliver of cured ham (Black forest, Parma, Serrano). Delicious.

Posted by gilstra on 18th April 2013

Show more comments