'A spoon should be able to stand upright.' That's how you can describe the consistency of Dutch pea soup. Dutch pea soup ("snert" in Dutch) is a thick stew of green split peas, pork, celeriac or celery, onions, leeks, carrots, potato and 'rookworst' (Dutch smoked sausage). The soup can be served with rye bread and bacon which has been cooked before being smoked. Dutch pea soup is a winter dish.
There are a lot of different versions of Dutch pea soup. My favorite version is a recipe of the Dutch top chef Yolanda van der Jagt. She wrote a highly successful cookbook 'Lekker Holland's' with traditional Dutch recipes.
Things You Will Need
500 gram (2 1/2 cup) split peas
300 gram shank, possibly replaced by pork steak)
1 small leek
1 / 2 celery bush
1 small carrot
1 large floury potato
2 bay leaves
1 small smoked sausage
1 teaspoon salt
*A few of the inner yellow leaves from the bush celery
Step 1Wash the split peas in a large pot. Add 2 liters of cold water, the salt, shrank, chop and bacon. Bring to boil. Allow 30 minutes to simmer on low heat and skim off the foam regularly. Stir occasionally the bottom of the pot to prevent burning.
Step 2Clean the vegetables and cut them into cubes or slices.
Step 3Add the leeks, celery, carrot, potato, onion and bay leaves and simmer another 30 minutes. Stir the soup and prevent burning by adding a little hot water.
Step 4Remove the shrank, chop and bacon from the pot and cut the meat into small pieces. Cut the sausage into thin slices and put all the meat back into the pot. Season with salt and pepper and simmer another 15 minutes. Chop the leaves of the celery and garnish the soup.
Tips & Warnings