Hollandse Erwten Split Pea Soup Recipes

TRADITIONAL DUTCH SPLIT PEA SOUP (SNERT)

Steps:

• Gather the ingredients.
• In a large soup pot , bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover, and let cook for 45 minutes, stirring occasionally, and skimming off any foam that rises to the top.
• Remove the pork chop, debone, and thinly slice the meat. Set aside.
• Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
• Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside.
• If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
• Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

SNERT (SPLIT PEA SOUP)

Steps:

• Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
• Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
• Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
• Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

OMA'S SPLIT PEA (ERWTEN) SOUP

Steps:

• If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.)
• Add ham hock and all remaining ingredients except the sausage and parsley.
• Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve.
• Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer.
• Serve hot with parsley sprinkled over.