Snert (Dutch Split Pea Soup)

Ingredients

• 2 lwater
• 300 gsplit peas, rinsed
• 100 gpork belly or bacon
• pork chop
• 1vegetable stock cube
• 2celery, stalks, chopped; leaves reserved for garnish
• 2carrots, chopped
• 1potatoes, large, diced
• 1onion, small
• 1leek, small
• 1 cupceleriac, diced
• 1 lbsmoked sausage (rookworst)

Method

1. 1

   In a large soup pot, combine the water, split peas, pork belly or bacon, pork chop, and stock cube. Bring to a boil, reduce heat to a simmer, cover, and cook for 45 minutes, stirring occasionally and skimming off any foam.

2. 2

   Remove the pork chop, debone, and thinly slice the meat. Set aside.

3. 3

   Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce heat, and simmer uncovered for 30 minutes, adding a little water if vegetables begin to stick.

4. 4

   Add the smoked sausage for the final 15 minutes of cooking. When the vegetables are tender, remove the bacon and sausage, slice thinly, and set aside.

5. 5

   For a smooth consistency, blend with a stick blender. Season to taste with salt and pepper, then return all the sliced meats to the soup.

6. 6

   Serve in heated bowls garnished with slices of rookworst and chopped celery leaf.