European 40 min

Snert (Dutch Split Pea Soup)

Name: Snert (Dutch Split Pea Soup)
Total time: 40 min
Yield: 2 servings
Cuisine: European
Ingredients: 2L Water; 300g Peas; 100g Pork; 1 Vegetable Stock Cube; 2 Celery; 2 Carrots; 1 large Potatoes; 1 small Onion; 1 small Leek; 1 cup Celeriac; 1 pound Sausages

soupcakesidehealthy

Ingredientsfor 2

450

Cal

30g

Protein

60g

Carbs

15g

Fat

12L Water
2300g Peas
3100g Pork
41 Vegetable Stock Cube
52 Celery
62 Carrots
71 large Potatoes
81 small Onion
91 small Leek
101 cup Celeriac
111 pound Sausages

Order ingredients on Instacart

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. 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.
3
Remove the pork chop, debone, and thinly slice the meat. Set aside.
4
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.
5
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.
6
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.
7
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.