Snert (Dutch Split Pea Soup)
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
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Instructions
- 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.
Source
Original recipe: View Original