Snert (Dutch Split Pea Soup)

Instructions

1- Gather the ingredients.

2- In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.

3- 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.

4- Remove the pork chop, debone, and thinly slice the meat.

5- Set aside.

6- Add the celery, carrots, potato, onion, leek, and celeriac to the soup.

7- 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.

8- Add the smoked sausage for the last 15 minutes of cooking time.

9- When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.

10- If you prefer a smooth consistency, purée the soup with a stick blender.

11- Season to taste with salt and pepper.

12- Add the meat back to the soup, setting some slices of rookworst aside.

13- Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

14- Enjoy!.