Traditional Dutch Split Pea Soup (Snert)
A hearty and thick Dutch split pea soup, traditionally served on New Year's Day, is an emblematic winter dish.
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Instructions
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In a large soup pot, combine water, split peas, pork belly or bacon, pork chop, and a bouillon cube; bring to a boil.
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Reduce heat to a simmer, cover, and cook for 45 minutes, skimming any foam.
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Remove the pork chop, debone, slice thinly, and set aside.
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Add celery, carrots, potato, onion, leek, and celeriac to the soup. Bring to a boil, then simmer uncovered for 30 minutes, adding water if needed.
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Add smoked sausage for the final 15 minutes of cooking. When vegetables are tender, remove and thinly slice the bacon and smoked sausage; set aside.
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Optionally purée the soup for a smooth consistency. Season with salt and pepper. Return the sliced pork chop and bacon to the soup, reserving some smoked sausage for garnish.
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Serve in heated bowls, garnished with the reserved smoked sausage slices and chopped celery leaf.