Snert (Dutch Split Pea Soup)
A community recipe by HetNot tested or verified by Nigella.com
Introduction
After a winters walk, some iceskating or just anything that makes you want a simple good meal, this is lovely. If you make it in the morning, it's very easy to heat again. Don't try to eat it as a starter, it is a proper meal in itself. As a child, we always use to have pancakes (proper ones, not american breakfast) for afters.
After a winters walk, some iceskating or just anything that makes you want a simple good meal, this is lovely. If you make it in the morning, it's very easy to heat again. Don't try to eat it as a starter, it is a proper meal in itself. As a child, we always use to have pancakes (proper ones, not american breakfast) for afters.
Ingredients
Serves: 4-6
- 300 grams dried split peas
- 1¼ litres water
- 1 pork chop (150 grams)
- 100 grams streaky bacon (in one piece)
- 1 small onion (chopped)
- 100 grams leeks (sliced)
- 100 grams carrots (cubed)
- 100 grams rooted celery (leave it out if you can't find it)
- 1 large potato (peeled and cubed)
- 2 stock cubes
- celery (chopped)
- smoked sausage (if you can find it)
- 10⅗ ounces dried split peas
- 2⅕ pints water
- 1 pork chop (150 grams)
- 3½ ounces bacon (in one piece)
- 1 small onion (chopped)
- 3½ ounces leeks (sliced)
- 3½ ounces carrots (cubed)
- 3½ ounces rooted celery (leave it out if you can't find it)
- 1 large potato (peeled and cubed)
- 2 broth cubes
- celery (chopped)
- smoked sausage (if you can find it)
Method
Snert (Dutch Split Pea Soup) is a community recipe submitted by Het and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by gilstra on 18th April 2013
Show more commentsThis is an ace recipe. However, I can recommend adding a whole (smoked) eisbein at the start, remove fat/skin and bone when deboning the chop). Also, serve with German black bread with a sliver of cured ham (Black forest, Parma, Serrano). Delicious.