Erwtensoep (Snert)

• Prep time: 20 mins

• Cook time: 2 hrs

• Total time: 2 hrs 20 mins

• Servings: 8

• Country of origin: Netherlands

• Description: A thick, hearty split pea soup packed with vegetables, pork belly, and sliced smoked sausage, traditionally eaten on cold winter days.

• Presentation: Served piping hot in deep bowls alongside slices of rye bread topped with smoked bacon (Katenspek).

• Ingredients:

  • 1 lb dried green split peas, rinsed

  • 8 cups water or pork stock

  • 1 Dutch smoked sausage (Rookworst), sliced

  • 1/2 lb pork belly or pork shoulder

  • 1 celeriac (celery root), peeled and diced

  • 2 leeks, washed and sliced

  • 2 carrots, diced

  • 2 large potatoes, peeled and diced

  • 1/2 cup chopped fresh celery leaves

  • Salt and pepper to taste

• Step-by-step directions:

  • In a large heavy-bottomed pot, combine split peas, water, and pork belly; bring to a boil.

  • Skim off foam from surface, cover pot, and simmer gently for 1 hour, stirring occasionally.

  • Remove pork belly, shred meat, and return to pot.

  • Stir in celeriac, leeks, carrots, and potatoes; cook for another 45 minutes until vegetables and peas break down.

  • Add sliced Rookworst and chopped celery leaves during the last 15 minutes of cooking.

  • Season with salt and pepper; stir frequently near end of cooking to prevent sticking.

• Optional variations: Add diced celeriac greens or substitute pork belly with pork chops.

• Cooking tips: Snert tastes even better the next day after flavors meld and soup thickens further.

• Nutrition facts:

  • Calories: 420 kcal

  • Fat: 18g

  • Carbohydrates: 42g

  • Protein: 24g