Snert (Dutch Split Pea Soup)

Instructions

1. 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. 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. 3

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

4. 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. 5

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

6. 6

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

7. 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. 8

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