Dutch Snert (Split Pea Soup) Recipe

Name: Dutch Snert (Split Pea Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb split peas, picked over and rinsed; 3 quarts cold water; 2 pig's feet; 1/4 lb smoked thick slab bacon or 1/4 lb salt pork, diced; 3 leeks, white and green parts separated, well rinsed, and coarsely chopped; 1 large onion, coarsely chopped; 2 large carrots, peeled, 1 cut into large chunks and 1 diced; 1 celeriac, peeled and cut in half; Bouquet garni; 2 whole cloves, 1 bay leaf, 6 peppercorns, 1 blade of mace, tied in cheesecloth; 1 stalk celery & leaves, diced; 1 lb cooked smoked sausage, such as kielbasa, cut into 1/4 inch rounds; salt & freshly ground black pepper, to taste; 1/2 bunch parsley, rinsed and chopped

Servings: persons

1 lb split peas, picked over and rinsed
3 quarts cold water
2 pig's feet
1/4 lb smoked thick slab bacon or 1/4 lb salt pork, diced
3 leeks, white and green parts separated, well rinsed, and coarsely chopped
1 large onion, coarsely chopped
2 large carrots, peeled, 1 cut into large chunks and 1 diced
1 celeriac, peeled and cut in half
Bouquet garni
2 whole cloves, 1 bay leaf, 6 peppercorns, 1 blade of mace, tied in cheesecloth
1 stalk celery & leaves, diced
1 lb cooked smoked sausage, such as kielbasa, cut into 1/4 inch rounds
salt & freshly ground black pepper, to taste
1/2 bunch parsley, rinsed and chopped

1
In a non-reactive, large heavy stainless steel stockpot over medium heat, combine the split peas, 3 quarts cold water, the pig's knuckle or 2 pig's feet, bacon, leek greens, onion, and the chunked carrot. Cut half of the celeriac into large chunks and add along with the bouquet garni. Bring to a boil over medium high heat. Reduce the heat, partially cover, and simmer, stirring occasionally, until the peas are very soft, about 2 hours.
2
Remove the pig's knuckle; set aside to cool. Remove and discard the bouquet garni. Puree the remaining contents of the pot in batches in a food mill or processor until smooth. Return to the pot.
3
Cut the meat from the pig's knuckle and add to the pot along with the white part of the leek, the chopped carrot, and the celery. Finely chop the remaining celeriac and add it to the pot. Simmer, stirring occasionally, until all of the vegetables are soft, about 30 minutes.
4
Stir in the kielbasa and cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve hot in soup bowls, with the chopped parsley on top. Serves 6 to 8.
5
New York Cookbook.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb split peas, picked over and rinsed, 3 quarts cold water, 2 pig's feet, 1/4 lb smoked thick slab bacon or 1/4 lb salt pork, diced, and more.

Yes, Dutch Snert (Split Pea Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dutch Snert (Split Pea Soup)

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