Dutch split pea soup
Snert should be so thick that the spoon stands up in it. That's not a joke: pea soup that runs isn't snert, it's a letdown. Cooking a pork knuckle or ham hock along with it gives a deep, smoky flavour you don't get from vegetable stock alone. Traditionally served with rye bread, smoked bacon and a good dollop of wholegrain mustard.
- 400 g split peas
1 Rinse the split peas under cold water. Check for small stones.
- 1.75 litres water
- 1 pork knuckle or ham hock of about 500 g (optional but recommended)
- 2 bay leaves
2 Put the split peas, water, knuckle and bay leaves in the Dutch oven. Bring to the boil, skim off the foam and simmer gently for 1 hour with the lid on.
- 300 g carrots (diced)
- 2 leeks (in rings)
- ½ celeriac (diced)
- 2 onions (chopped)
- 3 celery sticks (in pieces)
3 Add all the vegetables and cook for another 45 minutes until everything is soft and the peas have fallen apart completely.
4 Take out the pork knuckle. Pick the meat off the bone, chop it small and put it back in the soup. Also remove the bay leaves.
- 1 HEMA smoked sausage (rookworst)
5 Cut the smoked sausage into 1 cm slices. Add to the soup and let it warm through gently for 5 minutes.
- salt and freshly ground pepper
6 Taste and season. You may need little salt if the knuckle was already salted. Serve with rye bread, wholegrain mustard and smoked bacon. The soup is even better on day two.
Ingredients
Step 1
- 400 g split peas
Step 2
- 1.75 litres water
- 1 pork knuckle or ham hock of about 500 g (optional but recommended)
- 2 bay leaves
Step 3
- 300 g carrots (diced)
- 2 leeks (in rings)
- ½ celeriac (diced)
- 2 onions (chopped)
- 3 celery sticks (in pieces)
Step 5
- 1 HEMA smoked sausage (rookworst)
Step 6
- salt and freshly ground pepper
Method
- 1 Rinse the split peas under cold water. Check for small stones.
- 2 Put the split peas, water, knuckle and bay leaves in the Dutch oven. Bring to the boil, skim off the foam and simmer gently for 1 hour with the lid on.
- 3 Add all the vegetables and cook for another 45 minutes until everything is soft and the peas have fallen apart completely.
- 4 Take out the pork knuckle. Pick the meat off the bone, chop it small and put it back in the soup. Also remove the bay leaves.
- 5 Cut the smoked sausage into 1 cm slices. Add to the soup and let it warm through gently for 5 minutes.
- 6 Taste and season. You may need little salt if the knuckle was already salted. Serve with rye bread, wholegrain mustard and smoked bacon. The soup is even better on day two.
