Hollandseerwtensplitpeasoup Recipes

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.

HOLLANDSE ERWTEN (SPLIT PEA) SOUP

Steps:

• Empty split peas from package,; wash and check for foreign matter.
• Cut carrots, celery, bacon and onion into 1/4-inch dice; set aside.
• Peel and quarter potato; set aside.
• Add Bacon to 6 quart pot and over medium heat stir and fry until crispy.
• Remove Bacon and discard all but a teaspoon of bacon fat.
• Add onions and cook until caramelized.
• Add 4 quarts water and split peas to the pot on high flame; bring to boil.
• Turn down flame to low to medium.
• Add potato and rinsed ham hocks.
• Cook approximately 1 hour or until potato is almost done.
• Add celery and carrots.
• Cook an additional 20-30 minutes.
• Take the ham hocks out of the pot and remove the meat.
• Take your potato masher and mash the potato to thicken the soup.
• Add the ham hock meat.
• Stir this soup occasionally as the peas tend to stick to the bottom of the pot.
• Do not add salt and pepper as ham hocks may be salty enough.
• Serve with croutons.
• Add salt and pepper to taste.

SNERT (DUTCH SPLIT PEA SOUP)

Steps:

• Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
• Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
• Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
• Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
• Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
• Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

DUTCH SNERT (SPLIT PEA SOUP)

Steps:

• In a non-reactive, large heavy stainless steel stockpot over medium heat, combine the split peas, 3 quarts cold water, the pig's knuckle or 2 pig's feet, bacon, leek greens, onion, and the chunked carrot. Cut half of the celeriac into large chunks and add along with the bouquet garni. Bring to a boil over medium high heat. Reduce the heat, partially cover, and simmer, stirring occasionally, until the peas are very soft, about 2 hours.
• Remove the pig's knuckle; set aside to cool. Remove and discard the bouquet garni. Puree the remaining contents of the pot in batches in a food mill or processor until smooth. Return to the pot.
• Cut the meat from the pig's knuckle and add to the pot along with the white part of the leek, the chopped carrot, and the celery. Finely chop the remaining celeriac and add it to the pot. Simmer, stirring occasionally, until all of the vegetables are soft, about 30 minutes.
• Stir in the kielbasa and cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve hot in soup bowls, with the chopped parsley on top. Serves 6 to 8.
• New York Cookbook.