Snert — Dutch Split Pea Soup

A traditional Dutch soup with a creamy split pea flavor, succulent smoked sausage, and tender vegetables. This is a truly comforting dish that warms you on cold days and brings a sense of home comfort.

Ingredients

• 2 l Water
• 300 g Split peas
• 100 g Pork (brisket or bacon)
• 1 pcs Vegetable bouillon cube
• 2 pcs Celery
• 2 pcs Carrot
• 1 pcs Potato
• 1 pcs Onion
• 1 pcs Leek
• 250 g Celeriac
• 454 g Smoked sausage (rookworst)

Instructions

1. Pour water into a large pot, add split peas, pork, and vegetable bouillon cube. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for 45 minutes, stirring occasionally and skimming foam from the surface.
2. Remove the pork from the soup, take out the bones, slice the meat thinly, and set aside.
3. Add celery, carrot, potato, onion, leek, and celeriac to the soup. Return to heat, bring to a boil, then reduce the heat and simmer uncovered for another 30 minutes, adding a little water if needed to prevent the vegetables from sticking to the bottom.
4. About 15 minutes before the soup is done, add the smoked sausage. When the vegetables become tender, remove the bacon and sausage, slice thinly, and set aside (reserve some sausage for serving).
5. If desired, blend the soup with an immersion blender to achieve a smooth, creamy consistency. Season with salt and black pepper to taste. Return the meat to the soup.
6. Ladle the hot soup into warmed bowls or soup cups, garnish with thin slices of smoked sausage and freshly chopped celery leaves. Serve immediately.