Snert (Dutch Split Pea Soup)

Name: Snert (Dutch Split Pea Soup)
Yield: 9
Cuisine: Holandesa
Ingredients: 100 g Pork; 1 Onion; 2 Carrot; 2 Celery; 1 Potato; 2 l Water; 1 lb Sausages; 1 cup Celeriac; 1 Leek; 300 g Peas; 1 Vegetable Stock Cube

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Contains allergens

Apio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 9 (estimated)

Nutrition facts

Protein19 %13 g
Carbs31 %21 g
Fat50 %15 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	265 kcal	59 kcal
Protein	13 g	2.9 g
Carbs	21 g	4.7 g
Fat	15 g	3.4 g

One serving is about 447 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty35/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: DutchKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Netherlands

Ingredients

100 g Pork
1 Onion (small)
2 Carrot
2 Celery
1 Potato (large)
2 l Water
454 g SausagesOriginal: 1 lb
240 ml CeleriacOriginal: 1 cup
1 Leek (small)
300 g Peas
1 Vegetable Stock Cube

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Gather the ingredients.
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.
Remove the pork chop, debone, and thinly slice the meat. Set aside.
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.
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.
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.
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
Enjoy!