SNERT RECIPES

SNERT (DUTCH SPLIT PEA SOUP) RECIPE | ALLRECIPES

Snert (Dutch Split Pea Soup) Recipe | Allrecipes image

This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water.

Provided by SandraS

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Total Time 3 hours 26 minutes

Prep Time 30 minutes

Cook Time 2 hours 46 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound bone-in gammon (cured pork leg)
2 (14 ounce) bags dried split peas
8 ounces pork belly
1 small celeriac (celery root), peeled and chopped
2 leeks, sliced into 1/2-inch rings
2 small onions, chopped
1 carrot, chopped
1 smoked sausage
1 bunch fresh celery leaves, chopped
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 538.9 calories, CarbohydrateContent 74.6 g, CholesterolContent 42.4 mg, FatContent 9.7 g, FiberContent 28.5 g, ProteinContent 41.5 g, SaturatedFatContent 3 g, SodiumContent 864.9 mg, SugarContent 12.4 g

DUTCH SNERT (SPLIT PEA SOUP) RECIPE - FOOD.COM

Dutch Snert (Split Pea Soup) Recipe - Food.com image

The Dutch, who originally settled Manhattan Island in the seventeenth century, brought with them the recipe for this rib sticking pea porridge. Today, it still is served at the Netherland club in Manhattan. Other split pea soups pale in comparison.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb split peas, picked over and rinsed
3 quarts cold water
2 pig's feet
1/4 lb smoked thick slab bacon or 1/4 lb salt pork, diced
3 leeks, white and green parts separated, well rinsed, and coarsely chopped
1 large onion, coarsely chopped
2 large carrots, peeled, 1 cut into large chunks and 1 diced
1 celeriac, peeled and cut in half
2 whole cloves, 1 bay leaf, 6 peppercorns, 1 blade of mace, tied in cheesecloth
1 stalk celery & leaves, diced
1 lb cooked smoked sausage, such as kielbasa, cut into 1/4 inch rounds
salt & freshly ground black pepper, to taste
1/2 bunch parsley, rinsed and chopped

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.

Nutrition Facts : Calories 822.4, FatContent 41.6, SaturatedFatContent 13.8, CholesterolContent 120.2, SodiumContent 1431.6, CarbohydrateContent 58.7, FiberContent 21.2, SugarContent 10.1, ProteinContent 53.5

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