Snert (Dutch Split Pea Soup)

Ingredients

• dried split peas100g
• chicken broth500ml
• ham hock50g
• carrot.5 piece
• celery stalk.5 piece
• leek.25 piece
• smoked sausage50g

Instructions

1. 1

   Step 1

   Rinse split peas and place them in a large pot with water or broth.

2. 2

   Step 2

   Add a ham hock or bacon, and bring to a boil.

3. 3

   Step 3

   Reduce heat and simmer for about 90 minutes, until the peas are soft.

4. 4

   Step 4

   Add chopped vegetables like carrots, celery, leeks, and potatoes.

5. 5

   Step 5

   Continue to simmer until the vegetables are tender and the soup has thickened.

6. 6

   Step 6

   Remove the ham hock, take the meat off the bone, and return the meat to the soup.

7. 7

   Step 7

   Season with salt and pepper to taste.

8. 8

   Step 8

   Serve hot, often with a slice of smoked sausage (rookworst) and rye bread.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Snert (Dutch Split Pea Soup) can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.