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 qt. cold water; 1 lg. pigs knuckle,; 2 pigs feet; 1/4 lb. smoked slab bacon; salt pork, diced; 3 leeks, white and green parts separated, well rinsed, and coarsely chopped; 1 lg. onion, coarsely chopped; 2 lg. carrots, peeled, 1 cut into lg. chunks and 1 diced; 1 celeriac, peeled and cut in half; 2 whole cloves, 1 bay leaf, 6 peppercorns, 1 blade of mace, tied in cheesecloth; 1 rib celery with leaves, diced; 1 lb. cooked smoked sausage, such as kielbasa, cut into 1/4 inch rounds; Salt and freshly ground black pepper, to taste; 1/2 bunch parsley, rinsed and chopped

Servings: persons

1 lb. split peas, picked over and rinsed
3 qt. cold water
1 lg. pigs knuckle,
2 pigs feet
1/4 lb. smoked slab bacon
salt pork, diced
3 leeks, white and green parts separated, well rinsed, and coarsely chopped
1 lg. onion, coarsely chopped
2 lg. carrots, peeled, 1 cut into lg. chunks and 1 diced
1 celeriac, peeled and cut in half
2 whole cloves, 1 bay leaf, 6 peppercorns, 1 blade of mace, tied in cheesecloth
1 rib celery with leaves, diced
1 lb. cooked smoked sausage, such as kielbasa, cut into 1/4 inch rounds
Salt and 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 pigs knuckle, bacon, leek greens, onion, and the chunked carrot.
2
Cut half of the celeriac into large chunks and add along with the bouquet garni.
3
Bring to a boil over medium high heat.
4
Reduce the heat, partially cover, and simmer, stirring occasionally, until the peas are very soft, about 2 hours.
5
Remove the pigs knuckle; set aside to cool.
6
Remove and discard the bouquet garni.
7
Puree the remaining contents of the pot in batches in a food mill or processor until smooth.
8
Return to the pot.
9
Cut the meat from the pigs knuckle and add to the pot along with the white part of the leek, the chopped carrot, and the celery.
10
Finely chop the remaining celeriac and add it to the pot.
11
Simmer, stirring occasionally, until all of the vegetables are soft, about 30 minutes.
12
Stir in the kielbasa and cook until heated through, about 5 minutes.
13
Season with salt and pepper to taste.
14
Serve hot in soup bowls, with the chopped parsley on top.
15
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 15 ingredients. The key ingredients include: 1 lb. split peas, picked over and rinsed, 3 qt. cold water, 1 lg. pigs knuckle,, 2 pigs feet, 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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