The Dutch call it Snert. Doesn't it sound completely unappetizing? I can't say that it looks too much better as the vegetables have been slowly cooked, softened, and the peas have become soft and mushy, forming almost one large blob of healthy ingredients. But this soup is absolutely delicious! We make it in huge portions and freeze the rest for eating another day. It's perfect for warming up from our windy, rainy weather. It's also very, very filling, which makes sense because it is such a hearty soup with so many wonderful ingredients.
Dutch split pea soup - Snert
A lot! This makes a huge portion, and I tend to freeze half. We can eat it for multiple days, which means we get about 8-10 portions out of it, including multiple servings/freezing.
Knife, cutting board, pot, pan
- 1/4 kilo or 1/2 a pound of pork
- 1-2 sausages (use a lean, turkey option)
- Two onions
- Half a bunch of celery
- Four carrots
- 2/3 of a celeriac
- Two leeks
- Two potatoes (medium)
- 750 g peas
- 3 bouillon cubes
- 100 g (just under a quarter of a pound) of bacon (you can use healthier options like turkey bacon, or omit this all together)
- Salt and pepper to taste
- Cook your pork! I a few pieces in a large pot, covered with water and let it simmer for about an hour and a half. You can also use a slow cooker on a low setting. The goal here is that your meat will just fall apart if you prick it with a fork. I don't bother cutting it up because it is so tender, it will do so when I stir everything.
- Add salt and pepper to the meat.
- After your meat is pretty tender, rinse peas under cold water
- Add peas to the meat
- Bring back to a boil
- Add all of your veggies. They should be cut into small blocks. Cut the leeks once lengthwise and then chop them up into thin slices. Celeriac has a pretty tough skin, which needs to be removed.
- You may need to add more water here. It's important not to add too much because this is intended to be a thick soup. You want your veggies to be covered in water, but not swimming in it.
- Add bouillon cubes
- Bring back to a boil and cook until peas are soft, which may take between one hour to two and a half hours.
- Once peas are almost done, pan fry your bacon and sausage add them to your soup.
Done! This split pea soup tastes much better once it's had time to sit and thicken the next day, but we usually don't wait that long!
This soup certainly takes a while to prepare, BUT you can use a slow cooker, which would simplify it quite a bit. In spite of the time it takes for everything to cook, this really is a pretty simple recipe, and it is/can be healthy depending on the quantities/types of sausage and bacon you add.
I try to simplify my life in general when it comes to cooking, and often freeze the fresh veg that I buy at the market or when I buy bulk from sales at the grocery store. It makes recipes like this much quicker to prepare if all I have to do is dump frozen, pre-washed, pre-cut veggies into the soup rather than chopping them up while I am cooking. This saves me a lot of time.
Thanks for reading!