Snert (Dutch Split Pea Soup)

Steps

1. 1
   Step 1:

   Gather the ingredients.

2. 2
   Step 2:

   In a large soup pot, bring the water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.

3. 3
   Step 3:

   Reduce the heat to a simmer, cover, and cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.

   45 min
4. 4
   Step 4:

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

5. 5
   Step 5:

   Add the celery, carrots, potato, onion, leek, and celeriac to the soup.

6. 6
   Step 6:

   Return the soup to a boil, then reduce the heat to a simmer and cook uncovered for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.

   30 min
7. 7
   Step 7:

   Add the smoked sausage for the last 15 minutes of cooking time.

   15 min
8. 8
   Step 8:

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

9. 9
   Step 9:

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

10. 10
    Step 10:

    Season to taste with salt and pepper.

11. 11
    Step 11:

    Add the meat back to the soup, setting some slices of rookworst aside.

12. 12
    Step 12:

    Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

13. 13
    Step 13:

    Enjoy!