Snert (Dutch Split Pea Soup)
Description
Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
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
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1 carrot, chopped
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1 smoked sausage
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1 bunch fresh celery leaves, chopped
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salt and ground black pepper to taste
Directions
1
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.
2
Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
3
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.
4
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.
5
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.
6
Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.