Dutch Pea Soup – Snert!
This is a traditional dish in the Netherlands, with a ham stock and peas as a base for the soup and other vegetables and meats added for flavor. The test for a good pot of snert is that a spoon can stand up straight in the thick soup.
Dutch Pea Soup – Snert!
Ingredients
- 1 meaty ham bone or 2 ham hocks, or several strips of bacon
- Water to cover
- 1 16 ounce package of split peas
- Water to cover
- 1 # ring of Rookworst traditional or smoked sausage
- 4 large carrots quartered and sliced
- 4 celery stalks quartered and sliced
- 2 leeks sliced and washed
- 1 large onion chopped
- 3 medium potatoes peeled and diced
- 1 Tbsp Chicken base
- 1 Tbsp Worcestershire Sauce
- 4 bay leaves
- 1 tsp dried Thyme or 1 Tbsp fresh thyme
- 1 Tbsp dried parsley or 3 Tbsp fresh parsley
- Salt & Pepper to taste.
Instructions
- Soak the peas overnight in cold water.
- Cover the ham bone with water and simmer for 2-4 hours.
- Remove the ham bone from the water, trim off and chunk the meat.
- Measure the ham broth, you’ll need 10 cups for the recipe so you can add or subtract water as needed.
- If you need more meat than the ham bone or shanks provided, you can fry 2-4 strips of bacon. Remove when done and place on paper towels to drain. Cut into small, bite sized pieces.
- Slice and brown some Rookworst or other smoked sausage in the bacon grease.
- Drain the peas and combine all of the ingredients into the ham broth.
- Cover, bring to a boil and then simmer for 4 hours.
- Taste and adjust for salt and pepper.
- Continue to simmer until it reaches the desired consistancy.
- It tastes best if it sits overnight and then you can re-heat it to serve.