Snert (Dutch Split Pea Soup) Recipe

Name: Snert (Dutch Split Pea Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 carrot, chopped; 1 smoked sausage; 1 bunch fresh celery leaves, chopped; salt and ground black pepper to taste

Servings: persons

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
1 carrot, chopped
1 smoked sausage
1 bunch fresh celery leaves, chopped
salt and ground black pepper to taste

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.

204

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 10 ingredients. The key ingredients include: 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, and more.

Yes, Snert (Dutch 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.

Snert (Dutch Split Pea Soup)

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