Snert (Dutch Split Pea Soup)

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1. Gather the ingredients. In a large soup pot, bring water, split peas, pork (belly, bacon, or chop), and vegetable stock cube to a boil.

2. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.

3. Remove the pork meat, debone if necessary, and thinly slice. Set aside.

4. Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding extra water if needed.

5. Add the smoked sausage for the last 15 minutes of cooking time.

6. When vegetables are tender, remove the bacon and sausage, slice thinly and set aside.

7. If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, reserving some sausage slices for garnish.

8. Serve in heated bowls, garnished with slices of rookworst (sausage) and chopped celery leaf.

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