Snert (Dutch Split Pea Soup)
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"This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water."
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Ingredients3 h 26 m servings 539 cals
Original recipe yields 8 servings
- Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
- Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
- Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
- Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
- Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
- Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.
- Cook's Notes:
- Add a little water in step 5 if soup is too thick.
- This soup tastes even better the next day. Reheat gently, stirring frequently to prevent burning.
Per Serving: 539 calories; 9.7 g fat; 74.6 g carbohydrates; 41.5 g protein; 42 mg cholesterol; 865 mg sodium. Full nutrition