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Snert (Dutch Split Pea Soup)

Snert (Dutch Split Pea Soup)

Cost $15, save $10

  • 166 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Meat

    • 🍖 1 pound bone-in gammon (cured pork leg)
    • 🥓 8 ounces pork belly
    • 1 smoked sausage

  • Legumes

    • 2 (14 ounce) bags dried split peas

  • Vegetables

    • 1 small celeriac (celery root), peeled and chopped
    • 🥬 2 leeks, sliced into 1/2-inch rings
    • 🧅 2 small onions, chopped
    • 🥕 1 carrot, chopped
    • 1 bunch fresh celery leaves, chopped

  • Seasoning

    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste

STEPS

1

Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.

2

Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.

3

Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.

4

Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.

5

Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes.

6

Remove sausage link and slice into small pieces; stir back into the soup.

7

Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

NUTRIENTS

Per 1 serving

🔥

539

Calories

  • 42
    Protein
  • 75
    Carbs
  • 10
    Fats

💡 For a thinner soup, add more water during cooking.This dish is perfect for batch cooking and freezes well.Use freshly ground black pepper to enhance flavor.