Snert (Dutch Split Pea Soup)

Prepare

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.

Cook

1. 🔥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.

Prepare

1. 🧂Remove the pork chop, debone, and thinly slice the meat.

Steps

1. 🍳Set aside.
2. 🫇Add the celery, carrots, potato, onion, leek, and celeriac to the soup.

Cook

1. 🫇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.
2. 🍽️Add the smoked sausage for the last 15 minutes of cooking time.

Prepare

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

Steps

1. 🌿If you prefer a smooth consistency, purée the soup with a stick blender.

Prepare

1. ✨Season to taste with salt and pepper.
2. 🥄Add the meat back to the soup, setting some slices of rookworst aside.
3. 🔥Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

Serve

1. 🥄Enjoy!